Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor, is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.
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Tortilla Crusted Swai Filets
Yield: 4 servings
1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray
Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.
Serving suggestion: Serve with sautéed zucchini and red peppers as pictured
©2015 Aron Bradley