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Parmesan-Crusted Swai Fish

Rated as 4.67 out of 5 Stars
1

"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
Original recipe yields 3 servings (3 fillets)

Directions

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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.

Nutrition Facts


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

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Reviews

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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!