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 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.
Notes
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.
Nutrition
Calories: 646.8kcalCarbohydrates: 26.7gProtein: 40.3gTotal Fat: 41.8gSaturated Fat: 7.8gCholesterol: 194mgSodium: 280.1mgPotassium: 838mgFiber: 2.1gSugar: 1.8gNet Carbohydrates: 24.6g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
