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Easy Breaded Blue River Swai Dinner Recipe

Updated on April 27, 2013
An easy and delicous breaded white fish called Blue River Swai.
An easy and delicous breaded white fish called Blue River Swai. | Source
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Cook Time

  • Prep time: 10 min
  • Cook time: 10 min
  • Ready in: 20 min
  • Yields: 4 to 6 breaded fillets

We were at the grocery store not that longer ago and we were looking for something to make for dinner. At first I thought about chicken or ground turkey in a burrito or something, but we ended up deciding on making fish.

Normally, I just bake the fish with some lemon juice, cracked black pepper, red onions and bell peppers, but this time around we wanted to try something a bit different.

So we choose to bread up so fish fillets and frying on the stovetop. So we went over to the fish counter and saw that they had a sale on a fish fillet called “Blue River Swai” (they were half the price of tilapia). So we asked the fish monger what Blue River Swai. He said if was similar to catfish.

We figured we would give it a chance and it turned out if was very good breaded, fried and served with a side of coleslaw.

The following if the recipe we used for frying up a nice dinner of breaded Blue River Swai with coleslaw.

Ingredients:

4-6 Blue River Swai fillets

1-2 tablespoons of Extra Virgin Olive Oil

1 cup of Italian bread crumbs

1 teaspoon of fresh cracked black pepper

1 teaspoon of Italian seasoning

1 whole egg

Tartar sauce

Coleslaw

Lemons, optional

Limes, optional

One large frying pan

A "breading" station for your Blue Eiver Swai fillets. (egg, bread crumbs, and frying pan)
A "breading" station for your Blue Eiver Swai fillets. (egg, bread crumbs, and frying pan) | Source
A batch of Blue River Swai Fillets
A batch of Blue River Swai Fillets | Source

Directions:

  1. First, you will want to set a “breading” station for your fish fillets. (see picture)
  2. Crack the whole egg into bowl to dish large enough to easily dip the fish fillet into.
  3. Beat the egg.
  4. Pour the 1 cup of bread into a large dredging bowl (over a plate with a deep recess).
  5. Mix the fresh cracked black pepper and the Italian in with the bread crumbs.
  6. Pour the two tablespoons of the extra olive oil into a large frying pan
  7. Set the range (stovetop) to medium high.
  8. Set the egg bowl and the bread crumb degrading dish close together next to the range with the frying pan.

Dipping the fillet into the egg bowl
Dipping the fillet into the egg bowl | Source
Dredging the fish in the bread crumbs
Dredging the fish in the bread crumbs | Source
Frying the one side of two fish fillets
Frying the one side of two fish fillets | Source
Frying the second side of the two fish fillets.
Frying the second side of the two fish fillets. | Source

9. Take one Blue River Swai fillet and dip it into egg bowl and cover both sides of the fish with a thin layer of egg.

10. Then dredge the egg covered fish fillet in the bread crumbs. Make sure to fully cover each side of the fish with the bread crumbs.

11. Make sure the frying pan is good and hot before placing the breaded fish in. (a good way to tell if it is hot enough is to put a popcorn kernel on the oil and when it pops, the oil is ready).

12. You should be able to get two fillets in one pan at a time (if your frying pan is large enough you can get multiple fish fillets in at once.)

13. Fry the breaded blue river swai for 4 minutes on each side.

14. If you are making multiple batches of bread fish you can add more bread crumbs and egg to the “breading” station and you should not have to worry about running lower to the breads crumbs and egg.

15. You can serve the breaded blue River Swai with lemon and lime wedges and coleslaw if you like.

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    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks good. I've never heard of blue river swai before but your recipe about it looks good. And it's great that you have images of the cooking process to go along with your instructions so the readers can easily follow what you're saying.

    • Edgar Arkham profile image
      Author

      Edgar Arkham 4 years ago from Modesto, CA

      thank you for reading!

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