Swai Fish Hoagie Panco Fried Wslaw Recipes

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.

Steps:

• 1. combine dry ingredients and coat Swai fillets both sides.
• 2. on medium high skillet, put olive oil and butter.
• 3. pan sear swai fillets 3 mins per side
• 4. I served over Orzo Spinach Garlic pasta ...see my other orzo pasta recipes.

Steps:

• 1. Combine flour and 1 tbsp Sweet Heat Blend into a gallon sized ziptop bag. This will cut down the mess! Set aside.
• 2. Using paper towels, pat your fish to remove excess liquid. The drier you can get your fish, the better that breading will stick.
• 3. Cut each fillet into four pieces (16 total), dip in egg and then place three pieces at a time in Panko mixture bag. Seal bag shut and shake. Press the breading into the fish. Remove and place in a baking sheet lined with paper towels. Repeat with remaining fillets.
• 4. Heat oil and butter over medium-high heat in a non-stick frying pan until bubbling and hot.
• 5. Place the breaded fish sticks into pan fry until golden brown. Do not overcrowd the pan. You may have to make two or three batches. Remove and place on paper towel-lined plate to absorb any extra oil. Sprinkle lightly with additional salt after you remove from pan (optional).
• 6. Serve with tartar sauce or sweet chili sauce depending on your preference. Enjoy!

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!!!!

Steps:

• Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
• Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
• Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• 1. *...Make your coleslaw & refrigerate. Your recipe ....OR I used JAP cook ....CAROL DAVIS recipe for "COLE SLAW" A great recipe., Easy & delish!! Refrigerate.
• 2. Thaw the fish. Rinse, and lay on a dry towel . Pat with towel on both sides. You want the fish fairly dry. Cut fish in half .
• 3. Add egg to the milk. Wisk ...well, set aside. I really like this fish, even better than cod or catfish! And the price is a steal!
• 4. Gently dip both sides of fish in the flour, to coat. Then in the egg and milk.
• 5. Panko both sides, cover well. Put on a plate and put in refrigerator,15 to 60 minutes. This will help the panco to adhere to the fish.
• 6. Put olive oil and butter in a skillet, JUST ENOUGH TO COVER THE FISH. HEAT THE OIL and butter to 350, don't let it burn. Check oil temp, by a sprinkle of cold water. If it sizzles...add the fish. Do not crowd fish. Fry till golden, then fry the other side. Put on a wire rack over paper towels.
• 7. Warm the bread hoagie, CUT OPEN. PUT A SMALL AMOUNT OF MAYO OR TARTER SAUCE, ON BOTH OF INSIDES OF BREAD. LAYER COLESLAW THEN FISH ON THE HOAGIE. CLOSE AND ENJOY THE CRUNCH! I LIKE TO ADD CUT UP, GREEK PEPPERONCINI OR A FEW DASHES OF GREEN TABASCO... FOR A MILD KICK! Please enjoy!....