Country Breaded Swai with Potato Wedges
Country Breaded Swai with Potato Wedges
Directions
- Season swai lightly with salt and pepper.
- Standard breading: dredge in flour → dip in buttermilk/egg wash → coat in breadcrumbs.
- 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
- Wash potatoes, leave skin on. Cut into 6–8 wedges each.
- Par-cook: Blanch in boiling salted water for 3–4 minutes. Drain, cool. (Can be done ahead.)
- Toss wedges with oil, paprika, garlic powder, salt, and pepper.
- 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
