Fried Tidbits of Swordfish or Other Fish

Swordfish is cut into bite-size pieces, marinated in lemon and olive oil, then fried in a light egg and flour coating. This Sicilian method keeps the fish incredibly moist and tender.

Fried Tidbits of Swordfish or Other Fish

Swordfish is cut into bite-size pieces, marinated in lemon and olive oil, then fried in a light egg and flour coating. This Sicilian method keeps the fish incredibly moist and tender.

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Prep Time 1 minute min

Total Time 1 minute min

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 2 pounds fresh swordfish OR other fish steaks, sliced 1/2 inch thick (900 g)
• Salt
• Black pepper, ground fresh from the mill
• 1/3 cup extra virgin olive oil (80 ml)
• 3 tablespoons parsley chopped very, very fine (45 ml)
• 1/4 cup freshly squeezed lemon juice (60 ml)
• 2 eggs
• Vegetable oil for frying
• 1 cup flour, spread on a plate (140 g)

Method

 

Instructions

1. Cut fish into pieces roughly 2 by 3 inches.
2. Make marinade with salt, pepper, olive oil, parsley, and lemon juice. Marinate fish 1 to 2 hours at room temperature.
3. Pat fish thoroughly dry.
4. Beat eggs in a dish. Heat vegetable oil in a pan.
5. Dip fish in egg, dredge in flour, and fry in hot oil until golden crust forms on both sides.
6. Drain, sprinkle with salt, and serve.

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