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From Marie’s Kitchen: A family-friendly recipe selected and shared by Marie.
The combination should be crispy, smoky, slightly spicy, salty and tangy, while the swai stays mild enough to pull everything together.
It uses the sauerkraut and pickles as a bright, tangy counterpoint to the mild fish without making the whole dish taste like pickles.
Ingredients
2–4 swai fillets 3–4 potatoes, diced 4–6 slices bacon, chopped 1 onion, sliced 1 tomato, diced 1/2–1 cup sauerkraut, drained Banana peppers, sliced A few dill or hot pickle slices, chopped 2 cloves garlic, minced Butter or olive oil Salt Black pepper Garlic powder Paprika or smoked paprika Onion powder Optional: Cajun seasoning, parsley, lemon juice, mustard
Directions
Crisp the bacon and potatoes
Cook the chopped bacon in a large skillet until browned. Remove the bacon but leave about 2 tablespoons of the bacon grease in the pan.
Add the diced potatoes. Season with salt, pepper, garlic powder and paprika. Cook over medium heat for about 12–15 minutes, turning occasionally, until browned and nearly tender.
2. Add the vegetables
Add the sliced onion and garlic. Cook another 4–5 minutes.
Then stir in:
sauerkraut
banana peppers
chopped pickles
diced tomato
Cook about 3 minutes. Stir half of the bacon back in.
3. Season the fish
Pat the swai dry and season both sides with:
salt
black pepper
garlic powder
paprika
a little Cajun seasoning if you want some heat
Move the potato mixture toward the sides of the skillet. Add a little butter to the center and lay in the fish.
Cook roughly 3–4 minutes per side, depending on thickness, until the fish flakes easily and reaches 145°F inside.
4. Finish it
Spoon some of the onion, tomato, pepper and sauerkraut mixture over the fish. Sprinkle the remaining crispy bacon over everything.
** For an easy sauce, mix:
2 tablespoons mayonnaise + 1 tablespoon mustard + 1 tablespoon pickle juice + black pepper + a little garlic powder.
Drizzle that over the fish or serve it on the side.
What I'd put on the plate
Make a bed of the crispy bacon potatoes and sauerkraut, place the seasoned swai fillet over it, then pile some of the tomato, onion and banana peppers on top.
The combination should be crispy, smoky, slightly spicy, salty and tangy, while the swai stays mild enough to pull everything together.
Recipe Card Photo
