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Fried swordfish milanese style with wild oregano

Mitch Tonks from Good Food Bites
Mitch Tonks prepares a tempting supper dish of succulent swordfish in a crisp crumb of anchovy fillets and wild oregano

Fried swordfish milanese style with wild oregano

Method

1. Put the anchovy fillets, bread and oregano in the food processor and whiz until you have fine crumbs. Dip the swordfish into first the flour, then the egg and lastly the breadcrumb mixture.

2. Pour some vegetable oil into a hot, heavy-based frying pan until very hot and then carefully lay the swordfish into the pan. Fry gently for 3-4 minutes either side, until the crumb is a nice crisp golden brown. Before putting on serving plates, finish with a good squeeze of lemon. Serve with a Caprese Salad or spaghetti.

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Serves: 2

Prep: 20 min
Cook: 10 min

Ingredients
6 salted anchovy fillets
chunk of 1-2 day old bread
1 tbsp wild dried oregano (on the branch if possible)
2-4 thin slices of swordfish
3 tbsp plain flour
1 egg, beaten
vegetable oil, for frying