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.
**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.