You can fry any fish this way. Our favorites in particular are catfish, swai and speckled trout. I saw this concept on one of the cooking shows but cannot remember which one. This also would work with fried chicken or pork chops.
Swai fish is a mild, sweet white fish that is growing in popularity Its affordable price and ease of preparation make it an excellent choice for home cooks looking to add more seafood to their menus Swai is versatile and takes well to many cooking methods like baking, broiling, and steaming, but where it truly shines is pan-fried. The cornmeal breading becomes deliciously crispy and pairs perfectly with the tender white flesh inside. If you’re new to cooking swai fish, this step-by-step guide will teach you everything you need to know to fry it up restaurant-quality crispy at home.
What is Swai Fish?
Swai fish also sometimes called basa or tra is a type of catfish farmed and imported from Southeast Asian countries like Vietnam, Cambodia, and Laos. It belongs to a family of fish called Pangasiidae. Swai has a firm, flaky white flesh with a mild flavor that takes on the taste of whatever it is cooked with well.
Swai is sold as boneless, skinless fillets in the frozen fish section at most major grocery stores. When purchasing, look for fillets without discoloration or dry spots and that are firmly frozen together. Thaw according to package directions before cooking.
Why Fry Swai Fish?
Frying swai fish is one of the most popular preparation methods because of its delicious crunch paired with the tender fish inside. The hot oil instantly sears and crisps up the coating surrounding the fish. As it cooks through, the fish remains moist and flaky.
Fried swai also reheats well, maintaining its crispy texture. Fried fish sandwiches, fish tacos, and fish and chips are all classic, crave-worthy meals made even better with golden fried swai fillets.
Tips for Fry Fish at Home Like the Pros
Frying fish perfectly crispy without it getting soggy or greasy can seem daunting for home cooks. But with a few tips and tricks, you can achieve restaurant-quality results right in your own kitchen
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Use a thermometer to maintain oil temperature between 350-375°F. This prevents under or overcooking.
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Allow coated fish to rest in the refrigerator for 15-30 minutes before frying. This helps the coating adhere.
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Fry fish in batches to prevent crowding the pan and lowering oil temp.
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Use paper towels to blot fried fish. This removes excess grease for optimal crispness.
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Let fried fish rest for 5 minutes after cooking. This allows steam to escape so coating stays crispy.
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Work quickly and fry just before serving to prevent sogginess. Fried fish is best enjoyed immediately.
How to Cook Swai Fish Fried – Step-by-Step
This easy method will have you serving up restaurant-worthy crispy fried swai fillets in less than 30 minutes.
Ingredients:
- 4 4-ounce swai fillets
- 1 cup cornmeal
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- Vegetable oil for frying
Directions:
Step 1: Pat the fish fillets dry
- Rinse fillets under cold water and pat dry thoroughly with paper towels. Make sure no moisture remains on the fish. This helps the breading adhere properly.
Step 2: Combine the breading
- In a shallow dish, mix together the cornmeal, flour, salt, pepper, and garlic powder until well blended.
Step 3: Bread the fish fillets
- Dredge each fillet in the cornmeal mixture, pressing lightly so the coating sticks on both sides. Gently shake off any excess.
Step 4: Refrigerate breaded fish
- Place breaded fillets on a plate or baking sheet lined with parchment paper or wax paper. Refrigerate uncovered 15-30 minutes to help coating better adhere to fish.
Step 5: Heat frying oil to temperature
- Pour 2-3 inches vegetable oil into a large heavy bottomed pan or Dutch oven. Heat to between 350-375°F. Use a deep fry thermometer to monitor temperature.
Step 6: Fry fish in batches
- Working in batches, add 1-2 fillets to hot oil without overcrowding pan. Fry 3-4 minutes on each side until golden brown. Frying in smaller batches keeps oil temperature consistent.
Step 7: Drain and blot fried fish
- As fish fry, remove with tongs or slotted spatula to a paper towel-lined plate. Blot tops and bottoms with more paper towels to soak up excess grease.
Step 8: Allow fish to rest before serving
- After blotting, let fish fillets sit about 5 minutes to allow steam to escape so coating stays ultra crispy. Repeat frying remaining fillets. Enjoy immediately for maximum crunch!
Cooking Tips
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For best results, use a heavy bottomed pan like cast iron or stainless steel, not nonstick. This helps the oil maintain an even, high temperature.
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Have oil temperature up to temp before adding fish. Preheating ensures fish fries crispy from the start, not soggy and greasy.
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Resist the temptation to move or flip fish as soon as adding to oil. Allow it to fry undisturbed the first 1-2 minutes so initial crust forms.
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Adjust stovetop heat as needed to maintain oil temp. Lower heat slightly if it overheats or increases if drops too low.
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If oil begins smoking excessively, it is too hot! Immediately remove pan from heat and carefully adjust temperature down before proceeding.
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Old or overused oil can affect frying results. Replace frying oil after 4-5 uses for best quality.
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Never overcrowd pan when frying. Fish should have room to float freely. Overcrowding brings down oil temp.
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Blot fried fish thoroughly. Even small amounts of excess oil will ruin the crispy texture.
Fried Swai Fish Recipes to Try
The mild flavor and flaky texture of swai takes well to a variety of breadings and flavor profiles. Here are some delicious recipe ideas:
Classic Southern Fried Swai Sandwich
Top crispy cornmeal coated swai with tangy coleslaw and pickles on a soft bun for a classic Southern fish sandwich.
Buffalo Swai Tacos
Give swai fish tacos a kick with Buffalo hot sauce mixed into the breading or drizzled over the top. Serve with crunchy slaw and a cooling ranch or blue cheese sauce.
Italian Fried Swai
Bread swai fillets in an Italian-seasoned mix of Parmesan, oregano, garlic powder, and paprika for a taste of Italy. Top with fresh lemon and serve with pasta or roasted veggies.
Beer Battered Swai and Chips
For ultimate fish and chips, coat swai in a crispy beer batter seasoned with salt, malt vinegar, and ale. Serve alongside thick cut chips.
Cajun Blackened Swai
Rub swai fillets with a homemade Cajun seasoning blend before pan-frying for a quick blackened fish dinner. Top with fresh salsa and sliced avocado.
Storing and Reheating Fried Swai
One of the bonuses of fried swai fish is it holds up well for storing and reheating. Here are some tips:
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Let fried fish cool completely before covering tightly and refrigerating. Use within 2-3 days for best quality.
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Reheat leftover fried swai in a 400 degree F oven on a baking sheet until warmed through, about 10 minutes. This preserves texture better than the microwave.
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For quick microwave reheating, wrap fried fish fillets in a paper towel before heating for 1-2 minutes at half power. The towel helps prevent sogginess.
Frying Swai to Golden Perfection
With its mild flavor, affordable price, and ability to stay crispy, swai is a fantastic choice for airy, crunchy fried fish fillets. Following these helpful tips for prepping, breading, frying temperature, and more will turn out restaurant-worthy results. Once you master the method, get creative with breadings and seasonings to customize recipes. Fish tacos, Po’ boys, fish and chips, and other classic fried fish favorites all taste even better when made with tender, flaky swai fish inside a crispy golden crust.
Ingredients For fried fish fillets (catfish, swai, flounder, etc)
- favorite fish fillets
- buttermilk
- sour cream
- salt (for marinating and batter)
- black pepper (for marinating and batter)
- paprika (for marinating and batter)
- flour
- canola oil or shortening
How To Make fried fish fillets (catfish, swai, flounder, etc)
- 1 Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
- 2: Mix buttermilk and half of the sour cream together. For example, if you have 1 cup of buttermilk, use 1/2 cup of sour cream. Use your best judgment when figuring out how much to use based on how many fish fillets you have. Add the paprika, salt, and pepper, and whisk until everything is well mixed.
- 3: Put the fish fillets in a bowl with a lid or a ziplock bag. Add the buttermilk mixture and mix well. Put the bowl or bag in the fridge for at least an hour and up to several hours, making sure to turn it every now and then.
- 4. To fry, put the flour, salt, pepper, and paprika in two plastic grocery bags and seal them up. Combine together by gently moving the bag back and forth. Again, use your best judgment to figure out how much you need based on how many filets you’re cooking. Add in the fish fillets. Twist the top of the bag shut, and then gently shake it until the fillets are well covered.
- 5. Take the fillets out of the pan, shake off any extra flour, and place them on a cookie sheet. Warm up the oil or shortening in the pan you’ll be using to fry them.
- 6. Put them in hot oil or shortening and fry them until they are golden brown or however you like them. Be careful not to over cook.
- 7. You can serve it plain, with tartar sauce, lemon wedges, vinegar, or lemon wedges. We like slaw, hushpuppies, and boiled or baked potatoes as sides.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
How to fry swai fish or any fish
How do you cook SWAI fillets in a frying pan?
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the skillet is hot, add the swai fillets to the pan. Cook for about 3-4 minutes on each side, or until the fillets are golden brown and crispy. Read More: Indulge In The Authentic Singapore Sling Cocktail: Perfect Recipe And Tips! 4.
Are SWAI fillets pan fried?
Look no further than pan fried swai fillets. Swai, also known as Asian catfish, is a mild-flavored and versatile fish that pairs perfectly with a variety of seasonings and side dishes. In this article, we will explore a simple yet delicious recipe for pan fried swai fillets that will have your taste buds dancing with delight.
What to serve with pan fried SWAI fillets?
For a complete meal, consider serving the pan fried swai fillets with steamed vegetables and a side of rice or mashed potatoes. The mild flavor of the swai fillets pairs well with a variety of sides, making it a versatile dish that can be tailored to your taste preferences.
What is air frying SWAI fish?
Air frying uses hot air instead of oil to cook food, making it a great way to enjoy all your favorite dishes without the added fat and calories. Swai fish is mild in flavor, but it soaks up the flavor from any seasonings you throw at it. The possibilities are endless when it comes to creating a tasty fish dish .