“Swai” What? Fish & Adobo-flavored Chips

We all know that heart-healthy Omega 3 fatty acids are found in fish, which, especially if you’re going for varieties like salmon, halibut or trout, can be quite expensive.  In a recent trip to the supermarket, I found some fish fillet labeled as “swai.”  I wasn’t familiar with this fish but what caught my attention was its very inexpensive price.  I later learned that swai is a white-flesh fish (much like catfish) with a sweet mild taste and light flaky texture that makes for great broiling, grilling or breaded fry.

Having just prepared a recipe for breaded pork tenderloin, I thought of similarly cooking swai substituted for the pork. But why have fried fish without the chips — as in fish and chips?  So along with experimenting on  breaded swai, I thought I might as well try preparing some home-made potato chips with adobo flavor!

BONUS: I had some leftover breading mixture and some shrimp in my freezer, so I decided to bread and fry the shrimp, making this meal a “Long John Silver’s” moment!


1 lb swai fillet

2 eggs

3 tbsp milk

1/4 tsp garlic powder

1/4 tsp onion powder

1  tsp sea salt

1/4 tsp dried oregano

1/4 tsp freshly-ground pepper

1 cup bread crumbs

1/4 cup vegetable oil for frying the fish and another 1/4 cup for frying the potatotes

3 medium red potatoes, peeled and thinly sliced

Adobo organic seasoning, salt & pepper to taste


In a shallow bowl, beat together the eggs, milk, garlic powder, onion powder, salt and pepper

Dip swai fillets in the egg mixture, then  coat them with the bread crumbs

In a large skillet, heat 1/4 cup oil over medium high

Add the breaded fillets into the skillet and fry both sides until they are golden brown (do not overcook)

Place cooked fillets on a plate lined with paper towel to absorb excess oil

Place the  potato slices between two sheets of paper towel to  dry the moisture

In a large skillet, heat 1/4 cup  oil over medium high

Add the potato slices and fry both sides until crispy (for each batch, sprinkle adobo seasoning, salt & pepper)

Place the fried potatoes on a plate lined with paper towel to absorb excess oil

Serve the fish and chips on a platter, along with ketchup , mayonnaise or tartar sauce

(Makes 2-3 servings)


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