Best Pan Fried Swai With Lemon Butter Sauce Recipes

LEMON BUTTER SWAI FISH

Steps:

• Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper.
• Heat up a skillet on medium-high heat. Add the vegetable oil. Pan fry the Swai fish fillet, about 1-2 minutes on each side. Turn the fish over gently and pan fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate.
• In a sauce pan, heat the melted butter, then add the white wine and lemon juice. Add a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley and serve immediately.

PAN-FRIED SWAI FILLETS

Steps:

• Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
• Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

PAN-FRIED SWAI WITH LEMON BUTTER SAUCE

Steps:

• Lightly salt and pepper both sides of the fish. Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour. Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. You want them golden brown. Set aside on a serving platter. In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off of the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce. Turn off the heat and add a tablespoon of cold butter. Swirl the butter around in the reduced sauce until it melts and sauce thickens. Spoon sauce over the fish and serve immediately.