Country Breaded Swai with Potato Wedges

Directions

  1. Season swai lightly with salt and pepper.
  2. Standard breading: dredge in flour → dip in buttermilk/egg wash → coat in breadcrumbs.
  3. Fry at 350°F for 3–4 minutes per side, until golden brown and internal temp hits 145°F. Drain on rack, season with salt.

Ingredients

  • 4 World Dock Seafood® Swai Fillets
  • 1 cup Buttermilk
  • 1 cup flour, seasoned
  • 2 cups breadcrumbs, seasoned

Potato Wedges

Directions

  1. Wash potatoes, leave skin on. Cut into 6–8 wedges each.
  2. Par-cook: Blanch in boiling salted water for 3–4 minutes. Drain, cool. (Can be done ahead.)
  3. Toss wedges with oil, paprika, garlic powder, salt, and pepper.
  4. Roast in convection oven @ 400°F for 18–22 minutes, flipping halfway, until golden brown and crisp. Hold hot (160°F).

Ingredients

  • 4 large russet potatoes
  • 3 tbsp. oil, olive
  • 1 tsp. paprika, smoked
  • 1 tsp. garlic, powder
  • 1 tsp. onion powder
  • 1/2 tsp. cayenne pepper
  • 2 tsp. salt
  • 1 tsp. Black Pepper