Fried Swordfish Steaks
Fried swordfish steaks are breaded with flour, egg, and panko breadcrumbs, then cooked in a hot skillet until golden brown. Serve with lemon, tartar sauce, or make a swordfish sandwich.
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.
Notes
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.
Nutrition
Calories: 646.8kcalCarbohydrates: 26.7gProtein: 40.3gTotal Fat: 41.8gSaturated Fat: 7.8gCholesterol: 194mgSodium: 280.1mgPotassium: 838mgFiber: 2.1gSugar: 1.8g
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