Breaded Swordfish

I provide you with a simple recipe to prepare delicious breaded swordfish, with an Italian touch that will enhance its flavor.

Ingredients

• 4 swordfish steaks (about 150-200 g each)
• 100 g of breadcrumbs
• 2 eggs
• Flour as needed
• Lemon juice
• Salt and pepper as needed
• Extra virgin olive oil for frying

Preparation

1. Start by lightly beating the swordfish steaks to ensure they have an even thickness. Then, sprinkle some lemon juice on both sides of the steaks, season with salt and pepper and let them rest for a few minutes.
2. Prepare three deep plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
3. Dip each swordfish steak first in the flour, shaking off the excess, then in the egg, and finally in the breadcrumbs, pressing the breading on well.
4. Heat a generous amount of olive oil in a large skillet until it reaches a temperature of about 170-180 °C.
5. Fry the breaded swordfish steaks in the hot oil until they are golden and crispy on both sides. It will take about 3-4 minutes per side.
6. Drain them on paper towels to remove excess oil.

Serve the breaded swordfish immediately accompanied by a slice of lemon and a fresh mixed salad. If you want an extra touch, you can serve with tartar sauce or an emulsion of oil, lemon, salt, and pepper.

Curiosity

Breaded swordfish is a dish that combines the tradition of seafood cuisine with that of frying and breading typical of Mediterranean cooking. In the Italian coastal regions, this dish is appreciated for the ability of the crispy breading to enhance the delicacy of the swordfish meat.