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Saturday, February 11, 2012

Crispy Swai Sandwiches

Here is another great way to cook Swai fillets.  These can be served on hoagie rolls as shown or served on a bed of Chipotle Slaw.  Great mustard flavor and the crunch of Panko crumbs make for a delicious sandwich. 

1 cup  Flour
1 1/2 TB  Chili Powder
1 tsp  Black Pepper
1/2 cup  Dark Beer
3/4 cup  Stone Ground Mustard
2 cups  Panko Crumbs
1 TB  Garlic Powder
1 TB  Paprika
1 tsp  Kosher Salt
1 1/2 lb  Swai Fillets (or regular catfish)

In a shallow dish combine the flour, chili powder and pepper, and set aside.

In a seperate shallow dish combine the beer and mustard, and set aside.

In a 3rd shallow dish combine the panko garlic powder, paprika, salt and pepper.
Dredge the fish fillets in the flour mixture, then the beer and mustard and finally dredge in the panko crumb mix.  Place coated fillets on a large platter.

Heat 1 cup of oil in a large skillet over medium-high heat.  Carefully add the fish and cook about 2 - 3 minutes per side, turning gently. You may need to add an extra minute or 2 if the fillets are thick.  You want a nice crispy exterior to the fish.

Remove fillets from the pan and place on a paper towel lined platter to drain.  Serve on toasted hoagie buns or on top of a bed of Chipotle Slaw.  These are so yummy, they are even delicious eaten with just a squeeze of lime!

**Note:  The fillets can also be oven-fried.  After you dredge the fish, place on a sheet pan lined with non-stick foil.  Bake at 400 degrees, turning once after 6 minutes, until the fish is cooked through, about 15 minutes total.

1 comment:

  1. It looks very appetising! I have just checked what swai was. Thanks for this discovery! One lives and learns...


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