1 cup flour
2 cups Panko bread crumbs
1/2 tsp sea salt
1/2 tsp pepper
2 eggs, beat with 2 tsp water
avocado salsa (see recipe below)
scallions, thinly sliced
Rinse and pat dry the Swai fillets and place on a paper towel, set aside.
Add flour, Panko, and salt to a gallon sized plastic zip bag, mix and set aside.
Beat 2 eggs and water together in a medium sized bowl or a deep plate.
Prepare a baking sheet covered with paper towels for fish when it is done cooking and set aside. Heat a frying pan with oil until it reaches 350 degrees.
Dip fillets, one at a time, in egg mixture and allow excess to drip off. Place the fillet in the panko mixture, zip bag closed and shake until coated.
Press breadcrumbs into fish. Place one large fillet in pan and cook for 4 minutes on each side. You may to cook a little longer depending on the thickness of the fillet.
When the fish is golden brown, remove from pan and set on prepared baking sheet to remove excess oil. Repeat with remaining fillets. Serve with avocado salsa, sour cream, and sliced scallions.
Fresh Avocado Salsa:
1 avocado, pitted and diced
1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1/2 tsp sugar
salt & pepper to taste
juice of 1/2 a lime
4 large jalapeno flour tortillas
In a medium sized bowl, combine diced avocado, tomato, canned tomatoes, garlic, cilantro, lime juice, sugar, and salt & pepper. Serve with prepared panko Swai.