Parmesan-Crusted Swai Fish

Ingredients

• 1/4 cup stuffing mix (such as Bell’s)
• 1/4 cup ground pecans
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 2 tablespoons coconut oil
• 3 (4 ounce) fillets swai fish

Directions

Place stuffing mix in a blender and pulse until crumbly; mix with pecans and Parmesan cheese on a plate.

Combine cornstarch and flour on a separate plate, mixing with a fork. Beat egg in a shallow bowl.

Preheat an electric skillet to 375 degrees F (190 degrees C) or over medium-high heat; add coconut oil.

Pat swai fish dry with a paper towel. Press fillets, 1 at a time, in the flour mixture, shaking off excess. Dip each fillet in the egg, allowing excess to drip back onto plate; press into stuffing mixture until evenly coated.

Cook fillets in the hot coconut oil until lightly browned and fish flakes easily with a fork, 5 to 7 minutes per side.