Panko Crusted Lemon Pepper Swai Food

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.

LEMON PEPPER PANKO CRUSTED FISH

Steps:

• 1. I found lemon pepper panko crumbs at Wal-Mart Superfoods.
• 2. Place flour in a plastic bag, add salt and pepper to your liking, about a 1/2 tsp each. Add fish filets and shake to coat.
• 3. Mix egg with water in a dish, roll fish filets in egg mixture. Then roll in Panko crumbs, potato flakes and Parmesan cheese that have been mixed and placed in another dish.
• 4. Repeat back into egg mixture and then into panko crumbs once more.
• 5. Put olive oil in a fry pan and heat on medium high. Fry fish on each side for about 3 minutes or until fish are a nice golden brown and crunchy.
• 6. Remove to a plate and serve with tartar sauce and lemon wedges.

OVEN BAKED SWAI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place swai fish in a glass casserole dish and season with salt and black pepper.
• Heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. Spoon tomato mixture over fish.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.