In medium bowl, beat eggs until
blended. Add beer and milk
and whisk until completely combined.
In large bowl, combine flour,
cornmeal, salt, and baking powder.
Add liquid ingredients into dry,
whisking until smooth.
Dry Swai fillets with paper towel,
then place in batter, turning to coat evenly. Place bowl in refrigerator for 30 minutes while oil preheats.
NOTE: Many deep fat fryers have a rather small cooking
chamber. If this is your
situation, simply cut the fillets in half widthwise before placing in batter.
In deep fat fryer or large Dutch oven, bring oil to 375oF. The use of a candy/deep fat
thermometer is recommended to confirm the temperature.
After the fish has rested in the
batter for 30 minutes, remove fillets one at a time and CAREFULLY lower
into hot fat. Be cautious as
the oil can splatter and foam.
Do not crowd the fish in the fryer; it is better to cook in
Fry fillets until a rich golden
brown, turning with tongs so both sides color well. Cook time will be approximately 4
to 5 minutes, depending on fillet thickness and the size of your fryer or
Dutch oven. The fish should
float to the top of the oil as it cooks.
Drain on paper towels, then serve while
hot. Good accompanied with French fries and tartar sauce or malt vinegar.