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Parmesan-Crusted Swai Fish

Rated as 4.67 out of 5 Stars

"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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30 m servings 413
Original recipe yields 3 servings (3 fillets)


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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.


  • 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

Per Serving: 413 calories; 24.4 25.2 23 122 411 Full nutrition

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Read all reviews 6
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I used breadcrumbs instead of stuffing. Ground it fine with pecans and cheese. Worked out fine. Really liked it.

Crunchy crust and a nice mild fish. Great recipe. Made it with the spicy garden coleslaw and it was a perfect meal.

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 ...

This is by far a very special recipe. Thank you.

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 t...

Excellent as written. Thanks for sharing!