The Healthy My Ass Cookbook

Fried Swai

A breaded and fried mild flavored flaky white fish.

Ingredients:

Directions:

Rinse the Swai Fillets and pat dry between paper towels.  Depending on their size, you may want to cut them in half so your skillet can accommodate each and more at one time.

Blend the 2/3 cup of Milk, 1 Egg, and 1 teaspoon of Ground Black Pepper in a bowl large enough to dip the fillets.

Spread a 1/4" layer of Cracker Meal in a shallow dish large enough for the largest fillet to lie flat.

Heat a thin layer of Olive Oil in your largest skillet over medium high heat.

Dip each fillet in the milk mixture, drain, then lay flat in the cracker meal.  Lightly sprinkle Garlic Powder on the upper wet side to taste, then turn to coat that side with cracker meal.

Fry each fillet for 2 to 4 minutes per side, until golden browned, remove and drain on paper towels.  Add more cracker meal and olive oil as needed.

Keep fried fillets warm in the oven while frying the remainder.

Notes:

This is one of those recipes in which not all of the ingredients required to make it are actually consumed and therefore not all of each ingredient should be used to calculate the nutritional facts or exchanges.  Hence the distinction between "consumed" and "left over" quantities which are my assumptions to arrive at more accurate nutritional information.

I assume this can be made with other similar fish fillets, but not being a fish person myself, I'm not sure of any to suggest.  This is what my cousin made.  If you try others let me know whether I should recommend or discourage them here.

Swai is also known as Tra, Sutchi Catfish or Striped Catfish but actually is Iridescent Shark, a fresh water fish from Southeast Asia and is really a catfish, not a shark.

Serving Suggestions:

Because of Swai's mild flavor, it goes well with sauces and various spices.  I enjoy mine with a remoulade dressing, store bought since I do not have a recipe for it.  My cousin served it with ketchup.