Beer Battered Swai


  • 2 lb. Orca Bay Swai fillets, thawed (5 to 7 fillets)
  • 2 large eggs
  • 3/4 C. beer, preferably a regional, micro-brewed dark ale
  • 1/2 C. milk
  • 1-1/4 C. all purpose flour
  • 1/4 C. cornmeal
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 qt. vegetable oil for frying

4-5 minutes / Serves 6 / Intermediate / Print Recipe


  • 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 multiple batches.
  • 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.

Recipe Credits

Recipe Submitted by Roger Fickenscher.

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