Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary

20 mins
10 mins
30 mins
3 fillets


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


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

  • 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.

Nutrition Facts

413 calories; protein 23g; carbohydrates 25.2g; fat 24.4g; cholesterol 121.8mg; sodium 411.1mg. Full Nutrition