- 1/4 cup stuffing mix (such as Bell's®)
- 1/4 cup ground pecans
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 2 tablespoons coconut oil
- 3 (4 ounce) fillets swai fish
- Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.
- Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.
- Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.
- Pat swai fish dry with a paper towel. Press fillets, 1 at a time, in the flour mixture, shaking off excess. Dip each fillet in the egg, allowing excess to drip back onto plate; press into stuffing mixture until evenly coated.
- Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.
04/18/2018
recipepes.com
Parmesan-Crusted Swai Fish, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
