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. One of his friends caught it 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 to get 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 to keep it cold.
Once thawed, pat the swordfish dry with paper towels. Removing excess moisture helps the breading stick and lets the fish 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.
- Swordfish steaks: Choose steaks about 1 inch thick and 4-6 ounces each. Fresh or fully thawed frozen swordfish will work. Trim away the dark bloodline if it's present.
- Vegetable oil: Use vegetable, canola, avocado, or another neutral oil suitable for high-heat frying. You'll need enough to fill the skillet about ½ inch deep.
- Kosher salt and black pepper: Season the fish lightly on both sides. Remember that Old Bay also contains salt.
- Old Bay seasoning: Adds savory seafood flavor and mild spice. You can substitute Cajun blackened seasoning.
- All-purpose flour: Creates a dry base that helps the egg and breadcrumbs adhere. Use white or brown rice flour for a gluten-free version.
- Egg: The beaten egg binds the panko coating to the fish.
- Panko breadcrumbs: Produce a lighter, crispier crust than traditional breadcrumbs. Use gluten-free panko if needed.
- Lemon: Squeeze fresh lemon juice over the fried swordfish just before serving.
See recipe card below for quantities.
How to Pan-Fry Swordfish
- Remove the swordfish steaks from the refrigerator and pat them dry with paper towels.
- Set up three shallow bowls. Place the flour in the first, the beaten egg in the second, and the panko breadcrumbs in the third.
- Season both sides of the swordfish with salt, black pepper, and Old Bay seasoning.
- Dredge each swordfish steak in the flour, shaking off the excess.
- Dip it in the beaten egg, then press it into the panko breadcrumbs to coat both sides evenly.
- Pour about ½ inch of vegetable oil into a large skillet. Heat over medium-high heat until the oil reaches 350°F. If you don't have a thermometer, drop in a few panko crumbs. The oil is ready when they sizzle immediately without burning.
- Carefully place the breaded swordfish in the skillet. Cook for 2-3 minutes, until the underside is golden brown. Flip and cook for another 2-3 minutes, until the second side is golden and the center reaches 145°F.
- Transfer the swordfish to a paper towel-lined plate and let it drain briefly. Squeeze fresh lemon juice over the top and serve with homemade tartar sauce or cocktail sauce.
How To Make a Fried Swordfish Sandwich
Fried swordfish makes an excellent sandwich.
Spread tartar sauce on the bottom half of a toasted hamburger or brioche bun. Add lettuce and a piece of fried swordfish, then top with a slice of tomato and pickle chips.
Finish with the top bun and serve with potato chips and a lemon wedge.
Storage and Reheating
Let the fried swordfish cool briefly, then refrigerate it in an airtight container within 2 hours. Store for up to 2 days.
Reheat in a lightly oiled skillet over medium heat for 1-2 minutes per side, or in a 350°F oven for 6-8 minutes, until hot and crisp.
Serving Suggestions
Serve fried swordfish hot with lemon wedges and tartar sauce or cocktail sauce. Pair it with potato chips, oven-roasted potatoes, or fried plantains.
For a lighter meal, add air-fryer broccolini, roasted asparagus, a green salad, or fresh fruit such as mango, pineapple, or watermelon.
For more ideas, see What to Serve with Swordfish.
FAQ
Swordfish has a mild flavor and a firm, meaty texture. It holds together well during cooking and does not taste overly fishy.
The bloodline is edible, but it can taste stronger than the lighter meat. Trim it away if you prefer a milder-tasting swordfish steak.
Swordfish is done when the center reaches 145°F. The flesh should appear opaque and separate easily with a fork. An instant-read thermometer is the most reliable test.
Yes. Thaw it completely and pat it dry before breading. Removing the excess moisture helps the coating stick and become crisp.
Yes. Replace the all-purpose flour with rice flour and use gluten-free panko breadcrumbs.
Fried Swordfish Steaks
Ingredients
- 2 swordfish steaks, 4-6 oz. each
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons Old Bay seasoning
- ¼ cup all-purpose flour
- 1 egg, beaten
- ½ cup panko breadcrumbs
- vegetable oil or another neutral oil, for frying
- 1 lemon, cut into wedges
Instructions
- Remove the swordfish steaks from the refrigerator and pat them dry with paper towels.
- Set up three shallow bowls. Place the flour in the first, the beaten egg in the second, and the panko breadcrumbs in the third. Season both sides of the swordfish with salt, black pepper, and Old Bay seasoning.
- Dredge each swordfish steak in the flour, shaking off the excess. Dip it in the beaten egg, then press it into the panko breadcrumbs, coating both sides evenly.
- Pour about ½ inch of vegetable oil into a large skillet. Heat over medium-high heat until the oil reaches 350°F. If you don't have a thermometer, drop in a few panko crumbs-the oil is ready when they sizzle immediately without burning.
- Carefully place the breaded swordfish in the skillet. Cook for 2-3 minutes, until the underside is golden brown. Flip and cook for another 2-3 minutes, until the second side is golden and the center reaches 145°F.
- Transfer the swordfish to a paper towel-lined plate and let it drain briefly. Squeeze fresh lemon juice over the top and serve with homemade tartar sauce or cocktail sauce.
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