Creole Swai Fillets with Grits Recipe

Serves/Makes: 4 - 6 servings


  • 4 - 6 swai fillets (or striped pangasius, sea bass, tilapia, red snapper, etc.)
  • 1 tablespoon creole seasoning
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons hot sauce
  • 1 tablespoon yellow mustard
  • 1 egg, beaten
  • 1 cup flour
  • 1 cup corn meal
  • Canola or vegetable oil for deep frying
  • Chopped Italian parsley for garnish
  • Chopped green onions
  • Grits (see the recipe below) to serve
How to cook Creole Swai Fillets with Grits:
  • Mix seasonings into a small bowl, divide. Rinse fish fillets in cold water, pat dry. Cut fish into 1/2 inch strips.
  • Place fish on flat surface to season. Season the fish on one side with half of the seasonings.
  • Lightly toss seasoned fish so the seasoning is evenly distributed. Add beaten egg, hot sauce and mustard to fish. Mix lightly and set aside.
  • Add corn meal and flour (corn flour) to a brown paper bag or freezer bag season with remaining seasonings shake to mix up.
  • Heat oil to 350°F (175°C) using a cooking thermometer if you don’t own one then take a little bit of corn flour, drop it in the oil, if the corn flour starts to fry quickly and floats to the top, the oil is ready.
  • Once oil is ready place a few strips fish at a time of fish into corn flour and shake well to coat.
  • Shake loose excess corn flour as you lift fish out to place in fryer.
  • Fry fish 7-8 minutes depending on your preference, I love my fish a littler darker and crunchier so 8 minutes guarantees me that perfect texture.
  • Add enough fish to cover surface area of pan only (don’t over fill or fish will not fry evenly). Stir fish occasionally to help the fish to fry evenly.
  • Lift fish out with strainer and place on paper towel to assist with draining.
  • Serve the deep fried swai fillets over hot cooked grits and garnishing with a little chopped Italian Parsley or green onions.
  • It’s time to eat, and don’t forget the Tabasco!

Grits Recipe

Grits Ingredients:
  • 1 cup grits
  • 1 cup water
  • 1 cup milk
  • 1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
  • 1 stick of butter
  • 1 cup sharp cheddar cheese, grated
  • 1 teaspoon creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Hot sauce to serve
How to cook Grits:
  • Prepare the grits first.
  • In a large pot bring all liquids to boil, add butter and seasonings.
  • Slowly stir in grits while whisking nonstop for about two minutes.
  • Reduce heat to low and cook grits, stirring occasionally for about 25 minutes.
  • Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed.
Creole Swai Fillets with Grits recipe
Creole Swai Fillets with Grits recipe
Creole Swai Fillets with Grits recipe
Creole Swai Fillets with Grits recipe


Prep time: 10 mins
Cook time: 30 mins

The Creole Swai Fillets with Grits recipe is simple to cook and very tasty too!

This recipe for Creole Swai Fillets with Grits serves/makes: 4 - 6 servings

The Creole Swai Fillets with Grits recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Deep Fried (more Deep Fried recipes)
Cuisine: Creole (more Creole recipes)

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