Frying Swai Fish: How Long To Deep Fry?

Swai fish, also known as basa fish, is a white-fleshed freshwater fish native to Southeast Asia. It is a popular choice for frying due to its mild flavour and firm texture. In this article, we will explore the process of deep frying swai fish and provide tips for achieving the perfect result. The ideal temperature for deep frying swai fish is between 350-375°F (175-190°C), and it takes about 4-6 minutes to deep fry until it is golden brown and cooked through. However, it is important to ensure that the oil is hot enough before adding the fish to achieve a crispy exterior.

Soak the fish in milk for 30 minutes

Soaking Swai Fish in Milk Before Frying

Swai fish is a mild, sweet-flavoured catfish with a firm texture. It is a popular choice for deep frying due to its ability to hold its shape and absorb flavours. Before frying, swai fish should be patted dry and can be seasoned with salt, pepper, and other desired spices.

Soaking Fish in Milk

Soaking fish in milk is a technique that has been used in recipes for a long time, especially before the days of widespread refrigeration. Fish can develop a stronger odour the longer it is out of the water, and while it is still edible, the smell may be off-putting to some. Soaking the fish in milk does not mask or absorb the odour; instead, it reverses the chemical reaction that created the fishy smell in the first place.

The protein in milk binds with the compounds that cause the fishy odour, essentially extracting and removing them from the fish. This process leaves the fish with a sweeter smell and a cleaner flavour. It is important to note that this method should be used for around 20 minutes for thin fillets and can be extended to 30 minutes for thicker cuts of fish.

Preparing Swai Fish for Deep Frying

To prepare swai fish for deep frying, start by patting the fillets dry with paper towels. For a simple flavour profile, season the fish with salt and pepper. For a more complex flavour, you can use a combination of red pepper flakes, seafood seasoning, garlic powder, salt, and pepper.

After seasoning, coat the fillets with a light dusting of flour or breadcrumbs. This step will help ensure a crispy texture once the fish is fried.

Deep Frying Swai Fish

Swai fish is suitable for deep frying due to its ability to maintain its shape and absorb flavours. The ideal temperature range for deep frying swai fish is between 350-375°F (175-190°C). At this temperature, the fish will cook evenly and develop a golden, crispy exterior.

When frying, be sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy fish. Use a slotted spoon or tongs to carefully turn the fillets while frying to prevent them from breaking apart.

On average, it takes about 4-6 minutes to deep fry swai fish until it is golden brown and cooked through. However, the exact cooking time will depend on the thickness of the fillets.

Seasoning and coating

Swai fish has a mild flavour and a delicate texture, so it's a great base for a variety of seasonings and coatings. Before seasoning, it's a good idea to pat the fillets dry with paper towels to remove any excess moisture.

For a simple, classic flavour, season the fillets with salt and pepper to taste. You can also add some spice with red pepper flakes, or a seafood seasoning like Old Bay. If you're a garlic lover, add some garlic powder to your seasoning mix.

If you're looking for a crispy coating, a common method is to use a flour, egg, and breadcrumb coating. Set out three shallow dishes with all-purpose flour, beaten eggs, and breadcrumbs. Dredge the fillets in the flour, dip them in the egg, and then coat them with breadcrumbs, pressing gently to make sure the breadcrumbs adhere.

Another option for a coating is to use cornmeal. Mix your seasonings with the cornmeal in a shallow bowl, and then press each fillet into the cornmeal to coat. Wrap the coated fillets in plastic and chill for 30 minutes before frying.

If you're using an air fryer, you can also try coating the fillets with breadcrumbs mixed with paprika, garlic powder, salt, and pepper. Dip the fillets into the breadcrumb mixture, pressing gently to ensure an even coating. Spray the fillets with olive oil to help achieve a golden, crispy texture.

For an extra tender and juicy fillet, you can lightly coat the fish with a thin layer of oil before placing it in the fryer. This will help lock in moisture.

If you're looking for a healthier option, you can also try soaking the fillets in milk for 30 minutes before coating them. This will give the fish a tender texture without the need for a heavy batter.

No matter which seasoning and coating method you choose, the key to delicious Swai fish is not to overcrowd the pan or fryer. This ensures that the fillets cook evenly and achieve that perfect, crispy texture.

Oil temperature

When deep-frying Swai fish, achieving the right oil temperature is crucial to ensure a crispy exterior and evenly cooked fish. The ideal temperature range for deep frying Swai fish is between 350-375°F (175-190°C). This temperature range allows the fish to cook through evenly while developing a desirable golden brown exterior.

To achieve this temperature, use a cooking thermometer to monitor the oil's temperature. It is important to give the oil enough time to heat up before adding the fish. The oil should be hot enough to sizzle when you place the fish in it. You can test this by adding a small drop of batter or a tiny piece of bread into the oil; if it sizzles and comes to the surface, the oil is ready.

Additionally, the oil temperature should be maintained throughout the frying process. Avoid overcrowding the pan or fryer as this can lower the oil temperature, resulting in soggy, unevenly cooked fish. Fry the fish in batches if necessary to maintain the correct oil temperature.

For a healthier alternative to deep frying, consider using an air fryer. The recommended temperature setting for frying Swai fish in an air fryer is around 400°F (200°C). This high heat helps achieve a crispy texture without the need for excessive oil.

In summary, maintaining the correct oil temperature is essential for achieving the best results when frying Swai fish. Whether deep frying or using an air fryer, following the recommended temperature ranges will ensure your fish is cooked to perfection, with a crispy exterior and moist, tender flesh.

Cooking time

The cooking time for Swai fish in a deep fryer will depend on the desired level of cooking, the cooking method, and the thickness of the fillets.

When pan-frying Swai fish, it typically takes around 3 to 5 minutes per side to achieve a golden brown colour. This results in a total cooking time of approximately 10 minutes, including the time to cook the fish through after browning both sides. If you want to ensure that the fish is cooked through without drying out, you can add a little extra oil to the pan.

For deep-fried Swai fish, the cooking time is slightly shorter, with each side taking around 3 to 4 minutes to turn golden brown. This results in a total cooking time of about 6 to 8 minutes, depending on the thickness of the fillets. It is important to ensure that the oil is hot enough before adding the fish to achieve the desired crispy texture.

When cooking Swai fish in an air fryer, the cooking time may vary depending on the size and thickness of the fillets. On average, it takes about 8 to 10 minutes to cook the fish to a golden brown and flaky texture. However, some sources suggest a cooking time of up to 15 minutes for thicker fillets.

To check if your Swai fish is cooked, the best method is to test it with a fork at the thickest point. Gently twist the fork, and if the fish is done, it will flake easily and no longer appear raw or translucent.

Additionally, it is recommended to cook the fish to an internal temperature of 165°F (75°C) for food safety. This can be achieved by using a fish thermometer or a kitchen scale in a well-ventilated area.

Serving suggestions

Swai fish is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your deep-fried swai fish:

• Lemon wedge and sauces: A squeeze of fresh lemon juice can enhance the flavour of the fish. You can also serve it with a side of tartar sauce, aioli, or hot sauce for dipping.
• Salad and vegetables: For a wholesome and healthy meal, pair the fried swai fish with a fresh salad or steamed vegetables. Sweet potatoes, roasted vegetables, and fresh vegetables like carrots and squash are all great options.
• Carbohydrates: If you're looking for a more filling meal, serve the fish with fries or a bed of basmati rice.
• Spices and herbs: Season the fish with spices and herbs like garlic powder, paprika, salt, and pepper to add extra flavour. You can also add a sprinkle of chopped herbs like parsley flakes and rubbed sage.
• Breading variations: For a crispy texture, coat the fish with breadcrumbs or cornmeal before frying. You can also experiment with crushed cornflakes or a combination of cornmeal and seafood seasoning.
• Cooking methods: While deep frying is an option, you can also pan-fry or air-fry the swai fish for a healthier alternative. Air-frying results in a light and tender fish with a slightly crunchy exterior.
• Side dishes: Swai fish can be served with a variety of side dishes like honeyed carrots, fried yellow squash, or mango salsa.
• Drink pairings: Offer your guests a refreshing drink to go with their meal, such as a glass of white wine or a chilled beer.

Feel free to get creative and experiment with different serving suggestions to find your favourite way to enjoy swai fish!

Frequently asked questions