Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, deep fried swai (vietnamese catfish). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Deep Fried Swai (Vietnamese Catfish) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Deep Fried Swai (Vietnamese Catfish) is something that I have loved my entire life. They are fine and they look wonderful.

Swai Fish, a white-flesh fish, has a flaky texture that makes it ideal for broiling, grilling or frying. Swai fish has emerged as an inexpensive and readily available option. However, before you start Swai fish is the common name of the iridescent shark, a type of catfish that is native to Southeast.

To get started with this recipe, we have to first prepare a few ingredients. You can cook deep fried swai (vietnamese catfish) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Deep Fried Swai (Vietnamese Catfish):

1. Make ready 2 lb fresh or frozen Swai Filet filets thawed
2. Get 1/2 cup yellow corn meal
3. Get 1/2 tsp salt
4. Prepare 1/4 tsp black pepper
5. Prepare 1/4 tsp paprika
6. Prepare 1/4 tsp garlic powder
7. Make ready 1 oil for deep fryer

The farming and trade with Swai fish is environmentally controversial. It may not be as clean a fish as previously claimed. Swai is a Vietnamese species of catfish and is marketed in the U. S. as "Swai", "Striped Pangasius", "Tra", or "Pangasius".

Instructions to make Deep Fried Swai (Vietnamese Catfish):

1. heat fryer to 350°F
2. rinse fish pat dry, place corn meal and seasonings in large brown paper bag add fish and shake
3. remove fish place in fry basket and deep fry until golden brown
4. remove from fryer serve immediately

Swai has a moist, sweet taste with a milder flavor and more delicate texture than our native Channel Catfish and it is considered more approachable for people who do not. Basa, basa catfish; swai, tra, Vietnamese catfish. Cambodian and Vietnamese fish farmers have raised basa in cages along the Mekong River for decades. If you want a fish you can bread and fry for a buffet line, for example, go with the less expensive tra. Recipe courtesy of Andrea "Cuppy" White and Joseph Jones.

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