Description
You can create restaurant-worthy fried swai fish in your kitchen. This recipe turns simple ingredients into a crispy, golden masterpiece. Your family will love this dish and make it their favorite.
A crispy cornmeal coating makes this pan-fried swai a delightful dish. The seasoned exterior turns golden and crunchy while the fish stays tender inside. The entire dish comes together in 35 minutes and works perfectly for quick weeknight meals or when you want to impress your guests.
Ingredients
Scale
- 8 swai filets (each weighing 5–7 ounces)
- 2 cups yellow cornmeal
- 1 tablespoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Vegetable oil for frying (2-4 cups)
Instructions
- Heat your oil to 350°F in a large deep frying pan at medium-high heat.
- Create a seasoning mix by combining cornmeal, seasoned salt, garlic powder, and pepper in a shallow bowl.
- Take your filets, give them a good rinse and dry them thoroughly with paper towels.
- Coat each filet evenly with the seasoned cornmeal mixture.
- Add 3-4 filets carefully to the hot oil.
- Let the filets cook for 3 minutes on each side until they turn golden brown.
- Move the cooked filets to paper towels so excess oil drains away.
- Place the cooked filets in a 200°F oven to stay warm while you finish cooking the remaining batch.
Notes
Don’t overcrowd the pan – cook in batches so everything cooks evenly
A meat thermometer helps ensure the internal temperature hits 145°F
Make sure to pat the fish really dry before coating to get a better crust
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Fried