Fried swordfish is one of the easiest ways to cook this thick, meaty fish. A simple breading of flour, egg, and panko gives the fish great texture. Serve fried swordfish with lemon and tartar sauce, or turn the pieces into a sandwich on a toasted bun with lettuce, tomato, and pickles.
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Fresh Swordfish
My husband came home the other day with three pounds of fresh swordfish from work. It was caught by one of his friends that morning.
I usually make blackened swordfish, but this time he asked that I fry it. We had fried blackfin tuna loin last week and I think he was still thinking about how good that dinner was.
I added a little Old Bay to the seasoning and this dinner hit it out of the park. I served it with tartar sauce, roasted broccoli, and a lemon wedge.
The next afternoon I turned the leftovers into swordfish sandwiches, piled on a toasted bun with lettuce and tartar sauce.
Preparing Swordfish
If you've got fresh swordfish, trim away the dark red bloodline along the center so you end up with two clean steaks. This darker strip can taste stronger than the light colored meat.
How To Thaw Frozen Swordfish
To thaw, place the wrapped swordfish in the refrigerator and let it defrost overnight.
If you need to thaw it more quickly, place the sealed package of swordfish in a bowl of cold water for about 30 minutes. Change the water once or twice so it stays cold.
Once thawed, pat the swordfish dry with paper towels. Removing excess moisture helps breading stick and allows the fish to brown properly in the skillet.
Ingredients
This recipe makes 2 servings. It can easily be doubled.
I'm using panko, the Japanese-style flaked breadcrumbs that give the fish a light, crisp coating. You can substitute your favorite breading if you prefer.
- Swordfish steaks (about 1-inch thick)
- Vegetable oil or another neutral oil for frying
- Kosher salt
- Black pepper
- Old Bay seasoning (or Cajun blackened seasoning)
- all-purpose flour (use rice flour for gluten-free)
- egg
- panko breadcrumbs
- lemon
See recipe card below for quantities.
How To Pan Fry Swordfish
Take the swordfish steaks out of the refrigerator about 10 to 15 minutes before cooking to come to room temperature.
Pat the fish dry with paper towels.
Set up three shallow medium-sized bowls. Place the flour in the first bowl. Beat the egg in the second bowl. Pour the panko breadcrumbs into the third bowl.
Season the swordfish on both sides with salt, black pepper, and a light sprinkle of Old Bay seasoning.
Dredge each steak in the flour, shaking off any excess.
Dip the floured swordfish into the beaten eggs so the fish is fully coated.
Press the steak into the breadcrumbs, coating both sides evenly.
Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until the oil is hot.
Place the breaded fish into the skillet. Cook for about 2-3 minutes on the first side until the crust turns golden brown.
Flip the steaks carefully and cook the second side for another 2 minutes until golden.
Remove the swordfish from the pan and place it on a plate lined with paper towels. Squeeze fresh lemon juice over the hot fish and serve with homemade tartar sauce or cocktail sauce.
How To Make a Fried Swordfish Sandwich
Fried swordfish makes an excellent sandwich.
Start with a toasted hamburger bun or brioche bun. Spread tartar sauce on the bottom half of the bun. Layer the bun with lettuce, a piece of fried swordfish, then top a slice of tomato and pickle chips.
Finish with the top bun and serve with potato chips and a lemon wedge on the side.
Storage and Reheating
Let the fried fish cool, then store it in an airtight container in the refrigerator for up to 2 days.
To reheat, warm the fish in a skillet with a little oil for 1 to 2 minutes per side, or heat in a 350°F oven for 6-8 minutes until warmed through.
Serving Suggestions
Serve fried swordfish with simple sides. Potato chips work well, and fried plantains are a fun option. Oven roasted russet potatoes are another good choice.
Add a fresh vegetable like air fryer broccolini, roasted asparagus, or a small green salad.
Fresh fruit such as pineapple, mango, or watermelon pairs well with fried fish.
You can also serve it as a sandwich on a toasted bun with lettuce, tomato, and tartar sauce or spicy mayo.
For more ideas, see What to Serve with Swordfish for easy sides that go with this dish.
FAQ
Swordfish has a mild, clean flavor and a firm, meaty texture. Many people compare it to a steak of fish because it holds together well and doesn't taste overly fishy.
Yes. The dark red bloodline running through the center of the steak can have a stronger flavor. Trimming it away leaves the lighter meat, which tastes milder and cooks more evenly.
Swordfish is done when the flesh turns opaque and flakes easily with a fork. The internal temperature should reach about 145°F.
Yes. Frozen swordfish works well as long as it is fully thawed and patted dry before breading. Removing excess moisture helps the panko coating stick and brown properly.
Fried Swordfish Steaks
Ingredients
- 2 swordfish steaks, 4-6 oz. each
- Kosher salt and black pepper
- 2 teaspoons Old Bay seasoning
- ¼ cup all-purpose flour
- 1 egg, beaten with a fork
- ½ cup panko breadcrumbs
- vegetable oil or another neutral oil for frying
- 1 lemon
Instructions
- Take the swordfish steaks out of the refrigerator 10 to 15 minutes before cooking. This helps them warm closer to room temperature. Pat the fish dry with paper towels.
- Set up three shallow medium sized bowls. Place the flour in the first bowl, beat the egg in the second bowl, and pour the panko breadcrumbs into the third bowl. Season the swordfish on both sides with salt, black pepper, and a light sprinkle of Old Bay seasoning.
- Dredge each steak in the flour, shaking off any excess. Dip the floured swordfish in the beaten egg until fully coated. Then press it into panko breadcrumbs, coating both sides evenly.
- Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until the oil is hot.
- Place the breaded swordfish in the skillet and cook for about 2-3 minutes on the first side until the crust turns golden brown. Flip carefully and cook the second side for another 2-3 minutes until golden brown.
- Remove the swordfish from the pan and place it on a plate lined with paper towels. Squeeze fresh lemon juice over the hot fish and serve with homemade tartar sauce or cocktail sauce.
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