Parmesan Swai Fish Fingers

Strips of swai fillet are coated in Parmesan-panko bread crumbs and baked until golden and delicious. The tasty fish fingers are served with a zesty marinara sauce and will delight all ages.


  • 8 Sea Best Swai Fillets, thawed
  • 2 cups buttermilk
  • 4 cups panko (Japanese) bread crumbs 
  • 1 cup grated Parmesan cheese
  • 1 cup marinara sauce, warmed


  1. Preheat oven to 375˚F.
  2. Cut Sea Best Swai Fillets into finger-shaped pieces. Soak in buttermilk for 10 minutes; drain.
  3. Place a wire rack on a baking sheet; coat with nonstick cooking spray.
  4. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dip fish fingers in bread crumb mixture, coating all sides evenly. Arrange breaded fish fingers on prepared rack.
  5. Bake for 12-15 minutes or until golden brown.
  6. Serve with warm marinara sauce.

Servings: 4 

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