Parmesan-Crusted Swai Fish

Parmesan-Crusted Swai Fish

rploker

"The coconut oil gave it it great light taste! My husband said it was the best fish! You can use tilapia too, just cut down the cooking time as it's a much smaller fillet. The swai fillets was much bigger and 2 fed us both quite well! Serve with lemon."
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Ingredients

30 m servings 413 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.
  2. Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.
  3. Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.
  4. Pat swai fish dry with a paper towel. Press fillets, 1 at a time, in the flour mixture, shaking off excess. Dip each fillet in the egg, allowing excess to drip back onto plate; press into stuffing mixture until evenly coated.
  5. Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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This was super good! The title however is a little misleading. The parm is not dominant and the 2 tablespoons kind of get lost in the mix so don't count on a strong parm flavor. It is however a ...

I used breadcrumbs instead of stuffing. Ground it fine with pecans and cheese. Worked out fine. Really liked it.

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