Here is what I found when researching Swai.
Swai, also called the iridescent shark is a species of catfish native to the rivers of Southeast Asia. It is found in the Mekong Basin in Vietnam. It is not really a shark. It is called that because of its shark-like appearance.
Swai are farm-raised catfish native to Southeast Asia. They are an excellent source of omega-3 fatty acids, and they are naturally low in saturated fat and cholesterol. Much like the American catfish, Swai are light, sweet and flaky. Often compared to the mild cod and sole, Swai can be used in pretty much any recipe calling for basic fish.
Swai is the awesome cousin of the catfish that’s not only affordable, but also super delicious. It has some of the flavors and texture that are unique to catfish, but they’re definitely not as pungent or pronounced.
It’s a very mild tasting fish that I have found needs some ‘crunch’. I came up with this ‘crunch’ concoction for fish a few years ago. I like to use it on tilapia but will work on any fish. I have use it on chicken and pork as well. If you haven’t noticed when I come up with a taste I like, I will use it on everything!...well, not everything…but you know what I mean!
|Swai are a pink fish uncooked. Once cooked they are white and flaky and mild-flavored! YUMMM!|
1/2 c milk
1/4 c whole almonds (can use pecans or walnuts also)
1/8 c panko bread crumbs
3 T. grated Parmesan and/or Romano cheese
1-1/2 tsp granulated garlic
1/2 tsp salt
1 tsp. freshly ground pepper
1 tsp freshly grated lemon peel
2 – 4 fillets of swai
Grind almonds in a spice or coffee grinder until almost pulverized.
Combine ground almonds, panko, Parmesan / Romano cheese, garlic, salt, pepper and lemon peel in a large shallow bowl.
|The coating is very easy and doesn't have a ton of ingredients. I do think the secret here is the fresh lemon rind. Wow, it just brightens up the coating and gives the fish a hint of citrus..|
Dredge fish in milk and egg mixture; then coat well in breading mixture. Place coated fish on a foil lined cookie sheet that’s been thoroughly coated with non-stick spray or butter.
Bake at 400 degrees for about 11 minutes, or until breading just begins to brown and fillets are flaky. OR FRY….. Serve immediately.