Swordfish is an excellent fish with very tasty meat and no bones. It can be cooked in many ways, and one of these is Swordfish Bites with a crunchy and tasty coating. It is certainly not a light recipe because it is fried, but you can opt for baking, which is equally good.
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz swordfish (in 2 slices)
- 1 cup breadcrumbs
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 2 tbsp chopped parsley
- 1 clove garlic
- 1 egg
- 0.07 oz fine salt
- 1.75 cups peanut oil
Tools
- Frying Pan
- Cutting Board
- Absorbent Paper
Steps
Cut the swordfish slices into small pieces like bites and remove the skin around them. Separately, prepare the coating by mixing the Parmesan, breadcrumbs, parsley, and chopped garlic. Crack the egg into a plate, beat it with a fork, and dip the swordfish pieces on both sides.
Place the bites in the coating, pressing them to adhere well. Prepare the oil in the pan and heat it to the right temperature (always do the toothpick test; if it bubbles, it’s ready). Place the swordfish pieces in the oil and let them brown on all sides. Drain them, let them dry on a paper sheet, and season with salt. Serve the Swordfish Bites with Crunchy Coating accompanied by salad and tomatoes.
