18 Crispy Fried Swai Fish Delicious Recipes

Dive into the crispy, golden world of Swai fish with our roundup of 18 irresistibly delicious recipes! Perfect for busy weeknights or cozy weekend dinners, these easy-to-follow dishes promise to bring a splash of flavor to your table. Whether you’re craving something light and lemony or rich and savory, we’ve got you covered. Get ready to transform this versatile fish into your new comfort food favorite!

Southern Fried Swai Fish with Cornmeal Coating

Get ready to bring a taste of the South to your kitchen with this crispy, golden Southern Fried Swai Fish, coated in a crunchy cornmeal mixture that’s simply irresistible.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 egg
• 1/2 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp cayenne pepper.
2. In another shallow dish, whisk together 1 egg and 1/2 cup buttermilk.
3. Dip each swai fish fillet into the egg mixture, then coat evenly with the cornmeal mixture.
4. Heat vegetable oil in a large skillet over medium-high heat to 375°F. Fry the fish in batches for 3-4 minutes per side, until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil.

The cornmeal coating gives this fried swai a delightful crunch that pairs perfectly with the tender, flaky fish inside. It’s a Southern classic that’s sure to become a weeknight favorite.

Tip: For an extra kick, serve with a side of spicy remoulade or a squeeze of fresh lemon juice.

Spicy Cajun Fried Swai Fish

Get ready to spice up your dinner routine with this Spicy Cajun Fried Swai Fish, a dish that’s bursting with flavor and perfect for those who love a little heat.

Ingredients

• 4 Swai fish fillets (about 6 ounces each)
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/2 cup milk
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 2 tablespoons Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. In another shallow dish, whisk together 1 egg and 1/2 cup milk.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
4. Dredge each Swai fish fillet in the flour mixture, then dip into the egg mixture, and back into the flour mixture, ensuring each fillet is well coated.
5. Fry the fillets in the hot oil for about 4-5 minutes on each side, or until golden brown and crispy.
6. Remove the fillets from the oil and drain on paper towels.

The crispy exterior and juicy interior of this Spicy Cajun Fried Swai Fish make it a standout dish that’s sure to impress with its bold flavors and perfect crunch.

Tip: Serve with a side of creamy coleslaw or a fresh green salad to balance the heat.

Garlic Butter Fried Swai Fish

Dive into the savory world of Garlic Butter Fried Swai Fish, a dish that promises a crispy exterior with a melt-in-your-mouth buttery garlic flavor that’s irresistibly delicious.

Ingredients

• 4 Swai fish fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Pat the Swai fish fillets dry with paper towels. In a shallow dish, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
2. Dredge each fillet in the flour mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes per side until golden and crispy. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
5. Return the fried fillets to the skillet, spooning the garlic butter over them. Sprinkle with fresh parsley and drizzle with 1 tablespoon lemon juice. Cook for an additional 1-2 minutes to let the flavors meld.
6. Serve immediately, garnished with extra parsley if desired. The magic of this dish lies in the perfect balance of crispy fish and rich, garlicky butter that elevates the mild Swai to something extraordinary.

Tip: For an extra crispy crust, let the dredged fillets sit for 5 minutes before frying to allow the flour to adhere better.

Lemon Pepper Fried Swai Fish

Get ready to add a zesty twist to your dinner routine with this Lemon Pepper Fried Swai Fish, a dish that’s as flavorful as it is easy to make.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tbsp lemon pepper seasoning
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup milk
• 1 large egg
• 1/4 cup vegetable oil
• Lemon wedges, for serving

Instructions

1. In a shallow dish, whisk together the flour, lemon pepper seasoning, salt, and garlic powder.
2. In another shallow dish, beat the egg with the milk.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4. Dip each swai fillet first into the egg mixture, then dredge in the flour mixture, shaking off any excess.
5. Fry the fillets in the hot oil for 3-4 minutes per side, or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.
7. Serve immediately with lemon wedges on the side for an extra burst of flavor.

The crispy exterior paired with the tender, flaky fish inside makes this dish a standout, with the lemon pepper seasoning adding a bright, peppery kick that’s irresistible.

Tip: For an even crispier crust, let the coated fillets sit for 5 minutes before frying to allow the coating to adhere better.

Crispy Beer Battered Fried Swai Fish

Get ready to dive into a plate of golden, crispy perfection with this Crispy Beer Battered Fried Swai Fish recipe. It’s a foolproof way to bring the pub home, with a light, airy batter that clings perfectly to tender swai fillets.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup beer (lager or ale works best)
• 1 egg
• 4 swai fish fillets (about 6 ounces each)
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
2. Gradually pour in 1 cup beer and crack in 1 egg, whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Dip each swai fish fillet into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for 3-4 minutes on each side, or until the batter is golden brown and crispy, and the fish flakes easily with a fork.
6. Remove from oil and drain on a paper towel-lined plate.

The magic of this recipe lies in the beer batter, which creates an irresistibly light and crispy coating that makes each bite of swai fish a delight. Perfect for when you’re craving something fried but don’t want to leave the house.

Tip: For an extra crispy texture, let the batter rest for 10 minutes before dipping the fish.

Herb Crusted Fried Swai Fish

Looking for a quick and flavorful weeknight dinner? This Herb Crusted Fried Swai Fish is a crispy, herbaceous delight that comes together in no time.

Ingredients

• 4 Swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. Pat the Swai fish fillets dry with paper towels and set aside.
2. In a shallow dish, mix together the flour, garlic powder, onion powder, salt, and black pepper.
3. In another shallow dish, place the beaten eggs.
4. In a third shallow dish, combine the panko breadcrumbs, parsley, and dill.
5. Dredge each fillet in the flour mixture, then dip into the eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
6. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
7. Fry the fillets for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain any excess oil.

The combination of fresh herbs and crispy panko creates a texture that’s irresistibly crunchy on the outside while keeping the fish tender and flaky inside.

Tip: For an extra zing, serve with a side of lemon wedges or tartar sauce.

Panko Crusted Fried Swai Fish with Tartar Sauce

Dive into the crispy, golden delight of Panko Crusted Fried Swai Fish, a dish that brings the crunch of Japanese panko breadcrumbs to the tender, flaky swai fillets, all served with a homemade tartar sauce that’s tangy and sweet.

Ingredients

• 4 swai fillets (about 6 oz each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup mayonnaise
• 2 tbsp sweet pickle relish
• 1 tbsp lemon juice
• 1/2 tsp sugar
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Place the beaten eggs in another shallow dish, and the panko breadcrumbs in a third.
3. Dredge each swai fillet in the flour mixture, then dip into the eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F. Fry the fillets in batches for about 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
5. For the tartar sauce, combine mayonnaise, sweet pickle relish, lemon juice, and 1/2 tsp sugar in a small bowl. Stir well.
6. Serve the fried swai fillets immediately with the tartar sauce on the side.

The magic of this dish lies in the contrast between the ultra-crispy panko crust and the moist, delicate swai inside, with the tartar sauce adding a creamy, tangy counterpoint.

Tip: For an extra crispy crust, let the breaded fillets rest for 5 minutes before frying to help the coating adhere better.

Asian Style Fried Swai Fish with Sweet Chili Sauce

Bring a taste of Asia to your dinner table with this crispy, sweet, and slightly spicy Asian Style Fried Swai Fish with Sweet Chili Sauce. It’s a simple yet flavorful dish that’s sure to impress.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 green onions, thinly sliced

Instructions

1. Pat the swai fish fillets dry with paper towels. In a shallow dish, mix together the cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each fillet in the cornstarch mixture, shaking off any excess.
2. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the fish fillets. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the fillets and drain on paper towels.
3. In a small bowl, whisk together 1/4 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp minced garlic, and 1 tsp minced ginger. Drizzle the sauce over the fried fish and garnish with 2 thinly sliced green onions.

The magic of this dish lies in the contrast between the crispy fish and the glossy, sweet-spicy sauce that clings to every bite. It’s a quick way to turn a simple fish dinner into something special.

Tip: For an extra crunch, double-coat the fish by dipping it in beaten egg before the cornstarch mixture.

Blackened Fried Swai Fish

Get ready to spice up your dinner routine with this Blackened Fried Swai Fish, a dish that’s bursting with flavor and comes together in no time.

Ingredients

• 4 Swai fish fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buttermilk
• 1/4 cup vegetable oil

Instructions

1. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Pour the buttermilk into another shallow dish. Dip each Swai fillet into the buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes on each side, or until the coating is crispy and the fish flakes easily with a fork.
4. Transfer the fried fish to a paper towel-lined plate to drain any excess oil.

The magic of this recipe lies in the perfect balance of spices, creating a crust that’s irresistibly crispy with just the right amount of heat.

Tip: For an extra kick, serve with a side of spicy remoulade sauce or a squeeze of fresh lemon juice.

Coconut Fried Swai Fish with Mango Salsa

Bring a taste of the tropics to your table with this Coconut Fried Swai Fish topped with a vibrant Mango Salsa—perfect for a summer dinner that’s both light and satisfying.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 cup shredded coconut
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 egg
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix together the flour, shredded coconut, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. In another shallow dish, whisk together the egg and milk.
3. Dip each swai fillet into the egg mixture, then coat evenly with the flour-coconut mixture.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the fillets for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
5. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
6. Serve the fried swai hot, topped with the mango salsa.

The crispy coconut crust paired with the sweet and spicy mango salsa creates a delightful contrast that’s sure to impress.

Tip: For an extra crispy coating, let the breaded fillets sit for 5 minutes before frying.

Fried Swai Fish Tacos with Cilantro Lime Crema

These Fried Swai Fish Tacos with Cilantro Lime Crema are a light yet satisfying meal that brings a burst of freshness to your table, perfect for those busy weeknights when you crave something special without the fuss.

Ingredients

• 1 lb swai fish fillets, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 cup vegetable oil, for frying
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup sour cream
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper.
2. Dredge swai fish strips in the flour mixture, shaking off excess.
3. Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry fish in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
4. Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
5. In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp fresh cilantro, 1 tbsp lime juice, and 1/2 tsp salt to make the crema.
6. Assemble tacos by placing fried fish on tortillas, topping with shredded cabbage and a drizzle of cilantro lime crema.

The crispy fish paired with the creamy, tangy crema creates a delightful contrast that’s sure to impress. Serve with extra lime wedges on the side for an extra zing.

Tip: For an even crispier coating, let the dredged fish sit on a wire rack for 5 minutes before frying.

Fried Swai Fish Sandwich with Coleslaw

Dive into the crispy, creamy delight of a Fried Swai Fish Sandwich topped with homemade coleslaw, a perfect blend of textures and flavors that’ll make your taste buds sing.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 egg
• 1/2 cup milk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 4 brioche buns, toasted
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed

Instructions

1. In a shallow dish, mix 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
2. In another dish, whisk together 1 egg and 1/2 cup milk. Place 1 cup panko breadcrumbs in a third dish.
3. Dredge each swai fillet in the flour mixture, dip into the egg mixture, then coat with panko breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy. Drain on paper towels.
5. In a bowl, combine 2 cups coleslaw mix, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp sugar, and 1/2 tsp celery seed. Toss to coat.
6. Assemble the sandwiches by placing a fried swai fillet on each toasted brioche bun and topping with coleslaw.

The crunch of the panko-crusted swai against the cool, tangy coleslaw creates a sandwich that’s irresistibly satisfying.

Tip: For an extra kick, add a dash of hot sauce to the coleslaw dressing.

Fried Swai Fish Po’ Boy

Dive into the crispy, flavorful world of Southern cuisine with this Fried Swai Fish Po’ Boy, a sandwich that’s as fun to make as it is to eat.

Ingredients

• 4 swai fish fillets (about 6 ounces each)
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1/2 cup cornmeal
• Vegetable oil, for frying
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup pickles, sliced

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tablespoon Cajun seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Pour 1 cup buttermilk into another shallow dish, and place 1/2 cup cornmeal in a third dish.
3. Dredge each swai fish fillet first in the flour mixture, then dip into the buttermilk, and finally coat with cornmeal.
4. Heat vegetable oil in a large skillet over medium-high heat to 375°F. Fry the coated fillets for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
5. In a small bowl, mix 1/2 cup mayonnaise with 1 tablespoon hot sauce. Spread this mixture on the split French bread rolls.
6. Layer the fried swai fillets on the rolls, and top with 1 cup shredded lettuce, sliced tomato, and 1/2 cup pickles.

The crunch of the cornmeal-coated swai paired with the creamy, spicy mayo creates a sandwich that’s irresistibly textured and bursting with flavor.

Tip: For an extra kick, add a dash more hot sauce to the mayo mixture or serve it on the side for dipping.

Fried Swai Fish with Dill Sauce

Dive into the crispy, flaky goodness of Fried Swai Fish paired with a refreshing dill sauce that’s sure to brighten up your dinner table.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup milk
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. In another shallow dish, whisk together 1/2 cup milk and 1 egg.
3. Dip each swai fish fillet first into the milk mixture, then into the flour mixture, ensuring each piece is evenly coated.
4. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the coated fillets for about 4 minutes on each side, or until golden brown and crispy.
5. While the fish cooks, prepare the dill sauce by combining 1/2 cup sour cream, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1/2 tsp salt in a small bowl. Stir until smooth.
6. Serve the fried swai fish hot with the dill sauce on the side.

The contrast between the crispy fish and the creamy, tangy dill sauce creates a harmony of textures and flavors that’s irresistibly satisfying.

Tip: For an extra crispy crust, let the coated fish sit for 5 minutes before frying to allow the coating to set.

Fried Swai Fish Nuggets with Honey Mustard

These Fried Swai Fish Nuggets with Honey Mustard are the perfect bite-sized treat, offering a crispy exterior and tender, flaky fish inside, all dipped in a sweet and tangy sauce.

Ingredients

• 1 lb swai fish fillets, cut into 1-inch nuggets
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1/4 cup honey
• 1/4 cup Dijon mustard

Instructions

1. In a shallow bowl, mix together the flour, salt, garlic powder, paprika, and black pepper.
2. Pour the buttermilk into another shallow bowl, and place the panko breadcrumbs in a third bowl.
3. Dip each swai nugget first into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the nuggets in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
5. In a small bowl, whisk together the honey and Dijon mustard to make the dipping sauce.
6. Serve the fried swai nuggets hot with the honey mustard sauce on the side.

The contrast between the crispy panko crust and the creamy honey mustard sauce makes these nuggets irresistibly delicious, perfect for a quick appetizer or a fun dinner twist.

Tip: For an extra crispy texture, let the breaded nuggets rest for 5 minutes before frying.

Fried Swai Fish with Spicy Remoulade

Dive into the crispy, golden delight of Fried Swai Fish paired with a zesty Spicy Remoulade that’ll bring a Southern twist to your dinner table.

Ingredients

• 4 Swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup buttermilk
• 1/2 cup mayonnaise
• 2 tbsp hot sauce
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper.
2. Pour 1 cup buttermilk into another shallow dish. Dip each Swai fillet into the buttermilk, then dredge in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat to 375°F. Fry the fillets in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
4. For the remoulade, whisk together 1/2 cup mayonnaise, 2 tbsp hot sauce, 1 tbsp lemon juice, and 1 tsp garlic powder in a small bowl until smooth.
5. Serve the fried Swai hot with the spicy remoulade on the side.

The magic of this dish lies in the perfect crunch of the fish against the creamy, spicy kick of the remoulade—a combo that’s irresistibly good.

Tip: For an extra crispy coating, let the dredged fillets sit for 5 minutes before frying.

Fried Swai Fish with Lemon Caper Sauce

Dive into the crispy, tangy delight of Fried Swai Fish with Lemon Caper Sauce, a dish that brings a restaurant-quality experience right to your kitchen.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup vegetable oil
• 2 tbsp butter
• 2 tbsp capers, drained
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. In a shallow dish, mix flour, salt, black pepper, and garlic powder. Dredge each swai fillet in the mixture, shaking off excess.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
3. In the same skillet, melt butter over medium heat. Add capers and sauté for 1 minute. Stir in lemon juice and chicken broth, simmering for 2-3 minutes until slightly reduced.
4. Return the fried swai fillets to the skillet, spooning the sauce over them. Sprinkle with chopped parsley and serve immediately.

The magic of this dish lies in the crispy fish paired with the bright, briny sauce, creating a perfect balance of flavors and textures.

Tip: For an extra crispy crust, let the dredged fillets sit for 5 minutes before frying.

Fried Swai Fish with Garlic Aioli

Dive into the crispy, golden goodness of Fried Swai Fish paired with a creamy Garlic Aioli that’s sure to become a weeknight favorite.

Ingredients

• 4 swai fish fillets (about 6 oz each)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 cup milk
• 1 egg
• 1 cup vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a shallow dish, mix together 1 cup all-purpose flour, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika.
2. In another shallow dish, whisk together 1/2 cup milk and 1 egg.
3. Dip each swai fish fillet first into the milk mixture, then into the flour mixture, ensuring it’s fully coated.
4. Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the fish in batches for about 4 minutes per side, or until golden brown and crispy.
5. While the fish cooks, make the garlic aioli by combining 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tbsp lemon juice, and 1/2 tsp salt in a small bowl. Stir until smooth.
6. Serve the fried swai fish hot with the garlic aioli on the side.

The magic of this dish lies in the contrast between the crispy, seasoned crust of the fish and the smooth, garlicky aioli that cuts through the richness.

Tip: For an extra crispy coating, let the breaded fish sit on a wire rack for 5 minutes before frying.

Conclusion

We hope this roundup of 18 crispy fried Swai fish recipes inspires your next kitchen adventure! Each dish offers a unique twist on this versatile fish, ensuring there’s something for every palate. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!