Swai was on sale at the store recently so, having never tried it before, obviously I bought a metric ton. According to Seafood Watch, Swai is a farmed river catfish and is more ecologically responsible than other white fish species. It's very similar to tilapia, if not a tad more fishy. We liked it but didn't love it. And now we have 3 more tupperwares of it in the freezer. It will be conquered!
Tacos are the perfect thing to make with simple white fish. We make them relatively often; this time, we breaded and broiled the Swai instead of grilling or pan-frying it. Don went for a double-dip bread method to get the crunchiest crust possible. It worked beautifully.
Breaded Fish Tacos
2 Swai filets, patted dry
2 eggs, beaten
3/4 cup breadcrumbs and/or panko (this time, we used a mixture of both)
freshly ground pepper
red pepper flakes
greens (baby spinach, romaine, etc.)
spicy mayo (lowfat mayo mixed with sriracha to taste) or ranch dressing
Preheat the broiler (we used the low broiler setting).
In a shallow bowl, combine the breadcrumbs with some freshly ground black pepper and red pepper flakes, to taste. Dip the swai filets in egg, then dip in the breadcrumb mixture, shaking off the excess. Dip again in the egg, then again in the breadcrumbs, adding even more crumby goodness.
Arrange on a greased baking sheet and broil for 5-10 minutes or until cooked through, keeping a close eye on them.
Meanwhile, heat a skillet over medium-high heat. Spray with some Pam, then add a corn tortilla, Cook until brown, then flip and brown the other side (about 2 minutes total). Repeat with the next tortilla until you have enough. I recommend only doing enough for the first serving; they are so much better right off the skillet so you can make more when you are ready for seconds. We used Pam instead of oil because it helps you use less.
Slice the fish and serve on corn tortillas with the spicy mayo, avocado, lettuce, and crumbled queso fresco. We served ours with my favorite red rice from Food Mag.