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

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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.

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

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

413 calories; 23 g protein; 25.2 g carbohydrates; 121.8 mg cholesterol; 411.1 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/22/2015
I used breadcrumbs instead of stuffing. Ground it fine with pecans and cheese. Worked out fine. Really liked it. Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/22/2015
I used breadcrumbs instead of stuffing. Ground it fine with pecans and cheese. Worked out fine. Really liked it. Read More
(3)
Rating: 4 stars
10/22/2015
I used breadcrumbs instead of stuffing. Ground it fine with pecans and cheese. Worked out fine. Really liked it. Read More
(3)
Rating: 5 stars
02/07/2017
Crunchy crust and a nice mild fish. Great recipe. Made it with the spicy garden coleslaw and it was a perfect meal. Read More
(2)
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Rating: 4 stars
12/23/2015
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 great recipe and one I will make again. Read More
(2)
Rating: 5 stars
12/09/2016
Excellent as written. Thanks for sharing! Read More
Rating: 5 stars
02/06/2018
Simple and tasty! Used sole: nicely complements a mild fish. Used low salt stuffing mix. Excellent idea to dry fish fillets before dipping in flour. Because we had multiple fillets I made the stuffing coating mix in smaller batches to keep it dry. Needed to fry them on a lower temperature (gas stove) or the coating overcooked before the fish was done. Can be fried in batches and kept warm in the oven. Read More
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Rating: 5 stars
05/30/2018
This is by far a very special recipe. Thank you. Read More