Crispy Panko Swai Soft Tacos with a Pineapple, Vidalia & Corn Salsa
*4- 8 ounce Swai fillets (you can substitute Tilapia if you cannot find Swai)
1 cup flour
2 cups Panko bread crumbs
1/2 tsp sea salt
2 eggs, beat
1/2 cup water
pineapple & vidalia corn salsa (see recipe below)
Rinse and pat dry the Swai fillets and place on a paper towel, set aside.
Add flour, Panko, and salt to a gallon sized plastic zip bag, mix and set aside.
Beat 2 eggs and water together in a medium sized bowl or a deep plate.
Prepare a baking sheet covered with paper towels for fish when it is done cooking and set aside. Heat a frying pan with oil until it reaches 350 degrees.
Dip fillets, one at a time, in egg mixture and allow excess to drip off. Place the fillet in the panko mixture, zip bag closed and shake until coated.
Press breadcrumbs into fish. Place one large fillet in pan and cook for 4 minutes on each side. You may to cook a little longer depending on the thickness of the fillet.
When the fish is golden brown, remove from pan and set on prepared baking sheet to remove excess oil. Repeat with remaining fillets.
Pineapple & Vidalia Corn Salsa
Roma tomatoes, chopped
1/2 Vidalia onion, finely chopped
1 can diced green chilies
2 cloves garlic, finely minced
1/2 cup fresh cilantro, chopped
2-14.5 ounce cans diced tomatoes with green chiles
2 tsp sugar
1/4-1/2 tsp salt
1/2-3/4 cup fresh pineapple, chopped
1/2 cup roasted sweet corn, removed from cob
1/2 cup watermelon or peaches, cut into small pieces (optional)
Prepare pineapple and fresh vegetables, place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.
* You can find frozen Swai fillets at Target in the frozen section or at your local Asian grocery store.