I have specified swai fillets, but any firm, mild fish will be wonderful. Here are some examples: Tilapia, cod, flounder, snapper, etc.
A "pan-fried" fish fillet with subtle Asian flavors...
15 minPrep Time
6 minCook Time
21 minTotal Time
- 2 tbsp. canola or vegetable oil
- 1 tbsp. sesame oil
- 4 swai fillets, 1 1/2 - 2 pounds total
- 1 1/2 - 2 cups flour for dredging
- 2 eggs, whisked
- 1/2 cup milk
- 2 cups panko bread crumbs
- 1/4 cup sesame seeds, toasted in a dry skillet
- 1/2 teaspoon sea salt*
- 1/8 teaspoon fresh ground pepper*
Set up an "assembly line" for your fish fillets.
Farthest from stove: fish fillets
Next: flour for dredging
Then: eggs and milk whisked together.
Last: panko, sesame, salt, and pepper - stirred well with a fork to combine.
In a large saute pan or skillet, heat the 2 oils to medium-high heat. Be careful to not burn it. I use a silicone brush to spread the oil around the pan, as I use as little as possible. Add a little more if desired, but stick to the 2:1 ratio as sesame oil burns easily.
When the pan is hot but not smoking, take a fillet and press it into the flour. Turn it over, and repeat.
Next, dip both sides of the fish in the egg wash.
Lastly, press firmly into the crumbs mixture on both sides. Coat the fish as evenly as possible.
Add the well-coated fillet to the pan. Repeat with the remaining 3 fillets. Work quickly to finish getting them all into the pan.
Carefully lift the edge of the first fillet to check for a nice, golden-brown crust using a thin, large spatula. Turn the fish. Repeat with remaining fillets.
When the fish is golden brown on both sides, remove, and serve immediately.
*Season to taste.
It is hard to give a specific amount of time on each side due to the fact that fish fillets vary in size and thickness. My swai fillets typically take about 3 minutes on each side.
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