COCONUT AND CEREAL-CRUSTED SWAI

For a delightful date night dinner, I prepared coconut and cereal-crusted swai. I added potato salad, crispy baked breaded cauliflower, and sautéed chopped spinach. I have followed a vegetarian/vegan lifestyle on and off since 1998. In mid-2023, I embraced a predominantly vegan lifestyle, with fish being an occasional indulgence. 

Coconut and Cereal-Crusted Swai

Ingredients To Prepare Swai Fish:

• Boneless Skinless Swai Fish Fillets 2 (thawed)

• Cornstarch 1/4 Cup

• Bran Flakes 1/4 Cup (finely crushed)

• Unsweetened Coconut Flakes 1/4 Cup

• Unsweetened Coconut Milk (or any non-dairy milk) 3/4 Cup

• Apple Cider Vinegar 1 Teaspoon

• Ground Basil 1/8 Teaspoon

• Ground Thyme 1/8 Teaspoon

• Garlic Powder 1/8 Teaspoon

• Onion Powder 1/8 Teaspoon

• Ground Black Pepper 1/8 Teaspoon

• Smoked Paprika 1/8 Teaspoon

• Kosher Sea Salt 1/8 Teaspoon

• Salt-Free Lemon Pepper Seasoning 1/4 Teaspoon

• Grape Seed Oil (for frying) 1/4 to 1/2 Cup

Instructions:

1. Add the non-dairy milk and apple cider vinegar to a shallow bowl. Stir to mix. (This is a vegan replacement for buttermilk).

2. Add the cornstarch to another shallow bowl. Add the basil, thyme, garlic powder, onion powder, ground black pepper, smoked paprika, and salt to the bowl with the cornstarch and mix.

3. Add the coconut and finely crushed bran flakes mixture to a third shallow bowl. You can use a food processor to finely crush bran flakes. I simply add the cereal to a gallon zipper bag and roll it with a rolling pin.

4. Place the bowls side by side in this order (seasoned cornstarch, milk and vinegar mixture, coconut and cereal mixture).

5. Prepare the fish, making sure it is thoroughly dry. Lightly season both sides of the fish with salt-free lemon pepper seasoning.

6. Place a large skillet over medium high heat and add the grape seed oil to the skillet (about 1/4 to 1/2 inch of oil).

7. Coat the fish in the first bowl with the seasoned cornstarch and shake off any excess.

8. Dip the fish into the milk mixture, then coat it with the coconut and cereal mixture. Use a large spoon or spatula to press the coconut and cereal onto the fish.

9. When the oil is hot, carefully add the fish fillets. Cook the fish fillets for about 4-5 minutes on each side until golden brown.

Remove the pan from the heat. Use a spider skimmer spoon or wide spatula to remove the fish from the pan. Place the fish on a cooling rack with a pan underneath.

10. Add the fish to prepared dinner plates and add any sides you prefer--roasted vegetables, steamed broccoli or cauliflower, creamed corn, sautéed spinach, garden salad, mashed potatoes, potato salad, baked potato, and so on.

Storage: The fish should be stored in an airtight container in a refrigerator for a maximum of 3 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG