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| Parmesan-Crusted Swai Fish |
"The coconut oil gave it it great light taste! My husband said it was the best fish! You can use tilapia too, just cut down the cooking time as it's a much smaller fillet. The swai fillets was much bigger and 2 fed us both quite well! Serve with lemon."
Ingredients :
- 1/4 cup stuffing mix (such as Bell's®)
- 1/4 cup ground pecans
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 2 tablespoons coconut oil
- 3 (4 ounce) fillets swai fish
Instructions :
| Prep : 20M | Cook : 3M | Ready in : 30M |
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- Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.
- Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.
- Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.
- Pat swai fish dry with a paper towel. Press fillets, 1 at a time, in the flour mixture, shaking off excess. Dip each fillet in the egg, allowing excess to drip back onto plate; press into stuffing mixture until evenly coated.
- Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.
Notes :
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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