Sicilian swordfish cutlets: one of seafood recipes based on more good and traditional swordfish of Sicilian cuisine. With a crispy breading which makes them irresistible. A 'home-made' recipe, rarely found in restaurants, but that is one of the inevitable dishes on the summer table of the Mexicans. Family, since mom is palermitan, The classic pairing is swordfish cutlet and Eggplant caponata (if you have never tried it look at the VIDEO RECIPE): I assure you it's a heavenly dish. Obviously, the Sicilian swordfish cutlets are strictly Fries, but I already know you'll ask me if you can bake. The answer is yes, in a lightly oil-equal baking tray, at 220 degrees for 10 minutes and turning them halfway through cooking, better if in ventilated oven.
Swordfish, treasure trove of Sicily and Calabria
To prepare them you can use both the normal swordfish steak and the so-called 'surra', that is, the triangular part of the belly (in the picture you see both cuts), usually prepare MEXICAN SWORDFISH CHOPS. Is’ it is important that the thickness of the slices is about 5-7 millimeters: not too high, so that they cook quickly, but not too thin, otherwise the breading would prevail over the swordfish. Breading is the classic cutlet breading: flour, beaten egg and breadcrumbs. A little’ like a Milanese cutlet, but fish. As an alternative to caponata, the outline I recommend is the simplest of all: a fresh tomato salad with garlic and basil.
Between Messina and Bagnara Calabra, the cities of the Strait, there are plenty of swordfish recipes. A fish that has always sailed our sea and represents a richness for this coastal area. In summer the swordfish is in season (you fish it from April to September), it's the right size (small) and it's soft and rosy, succulent if you don't get it wrong cooking times. I can't help but mention the wonderful SWORDFISH A BAIN (the easiest to perform) and the SWORD FISH AT A greedy MESSINESE. I invite you to snoop through all my RECIPES WITH SWORDFISH and good cutlets at all!
4 slices of swordfish, cut to a thickness of 5-7 millimeters
flour, to taste
Breadcrumbs, to taste
a whole egg
Salt, to taste
peanut oil or high oleic sunflower oil for frying, to taste
The preparation of swordfish cutlets is very quick. Put the egg and a pinch of salt in a plate and beat it with the fork until you get a foamy mixture. Put the flour and another pinch of salt in one dish, and in another dish the breadcrumbs. You don't have to take away the dark skin that covers it sideways, otherwise frying the slices will curl.
Pass the swordfish slices first into the flour, so that they are covered on both sides. Then in the beaten egg, which in turn has to cover the fish entirely, and finally in the breadcrumbs, pressing well so that the cover is even.
I recommend, As always, to fry in dipping: that is, in a frying pan with high edges and in plenty of peanut seed oil or in high oleic sunflower oil. The frying temperature is 165 degrees (measure it with the kitchen thermometer that I recommend you buy for years). Swordfish cutlets should cook until lightly browned, so that inside the fish remains soft and succulent. Leave them for 5-10 minutes at room temperature before serving and accompany them with a wonderful Eggplant caponata or a tomato salad, garlic and Basil. Bon appétit!
MATCHING: Etna Doc White, Villa Dei Baroni, vintage 2019. A white wine, made from Carricante grapes, born on the sands and rocks of Etna, thanks to the work of Carranco Estates, winery born thanks to the collaboration between Tornatore wineries and the Piedmont brand Borgogno. The scents are intense, of white flowers with notes of green apple. Taste is fresh, savory. A moderate alcohol content (12,5% ABV.) gives this Sicilian wine a great drinkability and ease in the combination. In this recipe, the great freshness and acidity of the wine can balance the fatty elements of the frying, enhancing the flavor and flavor of swordfish meats.