Baked or Fried – What are Swai Fillets?


You may have asked this question recently, due to the market boom of this less commonly known fish called “Swai.”
Due to its similar taste & appearance, it is often mistook as Basa – which is a completely different type of fish.
Other names for this fish are: Iridescent shark, Siamese shark, sutchi catfish, tra, and also known as striped catfish.

Back to the query at hand, Swai is simply a catfish found in Southeast Asia. A product of Vietnam, often farm raised, it is a budget catfish that is very friendly to your wallet. Since these fillets sell at a significantly cheaper price, it was worth a try. I’m pleased to say, this fish is totally decent and it can be cooked like most fish, such as the common catfish. I prefer it battered and deep fried in peanut oil, but it also bakes well with a slight amount of oil along with seasoned salt & spices.
Baked Swai Fillets: 450 degrees for 12 – 15 minutes – depending on the amount of fish. I must say, this fish takes well to extra seasoning, since pond raised Swai are rather mild in flavor.


Extra tidbit: For whatever reason, young Iridescent sharks (Swai) are often sold as pets for home aquariums. I do not recommend this unless you have a very, very large tank setup. Not only do they prefer to live in groups, they grow to be very large. Most home aquariums will not be big enough and will greatly stunt the growth of these Swai fish – as this will usually cause premature death & organ failure. So unless you have a massive fish tank, I’d stick to pond raising ’em. Besides, if you’re lucky enough to own a well stocked pond full of these catfish, you’ll have fun fishing out the full grown ones – for some good ol’ tasty deep frying action, or however you like to cook them – baked, sauteed, or fried.  😛

…Looking for a tasty side item for your Swai Fillets?  If so, visit the “Fried Green Tomatoes” page and get to cooking…

2 Responses to “Baked or Fried – What are Swai Fillets?”

  1. Fried Fish says:

    Thanks for this informative post. I bought some of these fillets a while back, even though I didn’t even know what in the hell type of fish they were, but after reading this, I can say that I’m familiar with Swai. They were a little cheaper than a lot of the other fish I had to pick from, and that is what turned me on the most. I tried them baked and fried, and since they were so mild tasting, I would choose to deep fry them any day over any other options. My only complaint when I bought them, was the brand of Swai that I purchased, had the fillets cut too thin. Other than that, it was some pretty darn good eats!

  2. Administrator says:

    Yeah, that’s why if you bake it, you need to make sure it is seasoned well if you’re looking for a more flavorful dish. I also prefer Swai and/or most fish in general to be battered and deep fried, even though it may not be considered the healthiest method. The way I look at it, the fish is healthy at least and loaded with the beneficial Omega-3 fatty acids, so maybe all the extra oil and batter will sort of counter-balance the good & bad into a well balanced yummy! Ha-ha! Yeah, the thickness of the fillets often varies at the supermarkets and grocery stores. Anyway, happy frying……

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