| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 1 hr 5 min |
| Yield: | 12 servings |
Ingredients
- 2 cups panko breadcrumbs
- 2 cups potato chips
- 4 eggs
- Six 5-ounce swordfish steaks
- Salt and pepper
- 3/4 cup olive oil
- 6 tablespoons butter
- Dill Pickle Tartar Sauce, recipe follows
- 3 lemons, cut in half
- Caper Powder, recipe follows
- 1 cup mayonnaise
- 1/4 cup chopped dill pickles
- 1 tablespoon shaved chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons dill pickle juice
- Salt and pepper
- One 3-ounce jar capers, drained and dried on a paper towel
Instructions
- Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.
- Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.
- Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.
- Preheat oven to 250 degrees F.
- Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 514 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 123 mg |
| Sodium | 454 mg |
Reviews
This was fantastic! The coating is so crispy and the tartar sauce was perfect…I made this with halibut and didn’t make the caper powder…
This was absolutely delicious!! Both the swordfish and the sauce were perfect. I thought that the caper powder, although interesting, was not really needed nor was the time involved in making it.
Outstanding recipes. I’m always looking for recipes which expand my kid’s appreciation for non chicken nuggets shaped like dinosaur!
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Great recipe and I was very excited to see an achievable method for making my own caper powder…what I was actually searching for when I discovered this recipe. Buying it online from Sicily would run in the neighborhood of $50-$70 for a measly packet.
Tried this with Swordfish from freezer caught last December. (For the haters out there, we have only kept 2-3 either wounded or 100#s+ over past 5 years, catching and releasing dozens).
I would pound out a bit more next time and prep more dredge than you think you need so not to scramble when running low as it the second batch a little “cakey”. I’d also lightly dust first with baking powder, corn starch or flour to get the coating to stick better. Dill relish was excellent but use sparingly to not cover taste of this great tasting fish. Didn’t use the caper powder so not sure how that may have enhanced flavor. Will do again with other dense fish I catch, Trigger, Pompano, Wahoo, Cobia all seem like good choices for “pounding”. Loved the technique and result. Any leftovers will make good sandwiches as they remained crunchier than other fried methods.
I would pound out a bit more next time and prep more dredge than you think you need so not to scramble when running low as it the second batch a little “cakey”. I’d also lightly dust first with baking powder, corn starch or flour to get the coating to stick better. Dill relish was excellent but use sparingly to not cover taste of this great tasting fish. Didn’t use the caper powder so not sure how that may have enhanced flavor. Will do again with other dense fish I catch, Trigger, Pompano, Wahoo, Cobia all seem like good choices for “pounding”. Loved the technique and result. Any leftovers will make good sandwiches as they remained crunchier than other fried methods.
This fish was so delicious. My whole family loved it
This was easy and delicious. I don’t even normally like swordfish but it’s the perfect texture for Milanese. I didn’t make the caper powder since it was a weekday. The whole family loved it!