Italian
Swordfish Cutlets
by Casa Pappagallo · 705K subscribers on YouTube
Crispy fried swordfish cutlets, simply floured, egged, and breaded before frying. A quick and delicious seafood dish.
- Difficulty
- easy
Ingredients
7 items- Swordfish1 large slice (about 500g)
- Flourfor dredging
- Egg2-3, beaten
- Breadcrumbsfor breading
- Frying Oilneutral oil (e.g. seed oil)
- Saltto taste
- Lemonfor serving
Method
- Cut the swordfish slice into four pieces.
- Lightly score the outer skin of each piece.
- Dredge each piece in flour, shaking off excess.
- Dip in beaten egg.
- Coat in breadcrumbs, pressing gently to adhere.
- Fry in hot oil (about 170°C) until golden brown on both sides.
- Season with salt to taste.
- Pass a lemon wedge over the cutlet instead of squeezing, to avoid sogginess.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
