Parmesan-Crusted Swai Fish

1. 1

   Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.

2. 2

   Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.

3. 3

   Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.

4. 4

   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.

5. 5

   Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.