Lemon Pepper Swai Food

PANKO CRUSTED, LEMON PEPPER SWAI

Steps:

• Heat oil in large, deep skillet over medium high heat.
• While oil is heating, pat fish dry and sprinkle with salt & pepper to taste.
• Mix together salt, lemon pepper and old bay seasoning with panko crumbs.
• Dredge fish in flour, then dip in egg whites and roll in panko mixture.
• Fry in oil until browned and cooked through. About six minutes per side.
• Garnish with a lemon slice and some fresh parsley if desired and serve with a good tarter sauce.

LEMON PEPPER SWAI

Steps:

• Wash fish fillets and pat dry with a paper towel. It is important that most of the water is patted out.
• Melt 1 tbsp butter in a large skillet (preferably nonstick!) over medium-high heat.
• In the meantime, brush flour over both sides of the fish on a plate.
• Season one side of each filet with lemon pepper and quickly flip them lemon pepper side down onto the skillet. Work quickly to ensure the butter does not burn, but stays hot enough.
• Season the top of the filets with lemon pepper and sprinkle lemon juice over them.
• Fry each side about 4 minutes on high heat.
• Fish will be opaque when done, and easily flaked with the spatula. The sides should both look golden and crispy.