Swordfish Katsu Recipe
russian dressing, gherkins, radish, caper butter
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Ingredients
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Swordfish Katsu
Russian Dressing
Gherkins and Radish
Caper Butter
Method
Prepare Swordfish Katsu
- 1
Season and Dredge
Season swordfish fillets with salt and pepper. Dredge each fillet in flour, shaking off excess, then dip in beaten eggs, and finally coat in panko breadcrumbs.
- 2
Fry the Fillets
Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded swordfish fillets for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Make Russian Dressing
- 3
Combine Ingredients
In a bowl, mix together mayonnaise, ketchup, horseradish, paprika, and chopped dill pickle until well combined. Set aside.
Prepare Gherkins and Radish
- 4
Chop and Combine
Finely chop gherkins and radishes. Combine them in a bowl and set aside for topping.
Make Caper Butter
- 5
Mix Butter and Capers
In a bowl, combine softened unsalted butter with capers and lemon juice. Mix until smooth and well incorporated.