Parmesan-Crusted Swai Fish

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 413 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons coconut oil
• 3 (4 ounce) fillets swai fish
• ¼ cup stuffing mix (such as Bell's®)
• ¼ cup ground pecans

Recipe Instructions

Step 1

Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.

Step 2

Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.

Step 3

Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.

Step 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.

Step 5

Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.