LEMON BUTTER SWAI FISH
Lemon Butter Swai Fish - tender and moist pan fried fish with lemon butter sauce. This recipe takes 10 mins from start to finish and rival the best seafood restaurant. Serve alone or with pasta for dinner.
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper.
- Heat up a skillet on medium-high heat. Add the vegetable oil. Pan fry the Swai fish fillet, about 1-2 minutes on each side. Turn the fish over gently and pan fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate.
- In a sauce pan, heat the melted butter, then add the white wine and lemon juice. Add a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley and serve immediately.
Nutrition Facts : Calories 157 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 15 grams fat, Protein 1 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 2 people, Sodium 23 milligrams sodium, Sugar 1 grams sugar
FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)
You can fry any fish this way. Our favorites in particular are catfish, swai and speckled trout. I saw this concept on one of the cooking shows but cannot remember which one. This also would work with fried chicken or pork chops.
Provided by Bea L.
Categories Fish
Number Of Ingredients 8
Steps:
- 1. Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
- 2. Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
- 3. Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
- 4. To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
- 5. Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
- 6. Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
- 7. Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.
DEEP FRIED SWAI FISH AND CHIPS FOR TWO
THIS FISH IS VERY LIGHT AND DOES NOT HAVE A FISHY FLAVOR.
Provided by Becky Hudgins
Categories Fish
Time 45m
Number Of Ingredients 5
Steps:
- 1. SOAK FISH IN MILK FOR ABOUT 30 MINS THEN DRAIN.
- 2. PUT CORNMEAL IN A BOWL WITH A LID AND PUT THE SEASONINGS AND SHAKE.REMOVE LID PUT THE FISH IN ,PUT THE LID ON AND SHAKE.
- 3. DROP IN HOT OIL COOK ABOUT 5 MINS.TOTAL.
- 4. SERVE WITH LEMON,TARTER SAUCE AND FRIES.ENJOY!!!!
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
PAN-FRIED SWAI FILLETS
My husband loves fish. Since I am allergic, I don't partake. Swai was on sale at the grocery so we picked some up. Since he has never tried it before, I decided to cook it in a familiar way for him. He devoured it. I served this with honeyed carrots and fried yellow squash.
Provided by Bonnie M. Goodwin
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
- Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 28.7 g, Cholesterol 56.6 mg, Fat 14.9 g, Fiber 1.9 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 238.8 mg, Sugar 0.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love