Swordfish Schnitzel

Serves 2

Ingredients (SCHNITTY):

  • 2x 200g Swordfish fillets, sustainably caught

  • 200g stale bread

  • 100g plain flour

  • 2 free-range eggs

  • 200ml full-cream milk

  • Pinch of dried Greek flowering oregano

  • Pinch of salt

Ingredients (Cabbage slaw):

  • 200g shredded purple cabbage

  • 10g diced eschallot

  • 100g finely chopped pickles/cornichons

  • 100g of your favourite mayo

  • 1 juiced lemon

  • 50ml mango hot sauce (see recipe here)

  • 150g cucumber cut into batons

  • Garlic flowers (from a round-about garden bed)

  • A few nasturtium leaves (foraged from your local beach or neighbours garden!)

  • A handful of chopped dill and mint

Method:

  1. Blend the stale bread until crumbs are well combined with the salt and oregano.

  2. Create a wet mixture, combining the egg and milk.

  3. Coat the Swordfish fillet with the flour and dip it into the egg and milk mixture.

  4. Follow by crumbing the swordfish into the breadcrumbs.

  5. Fry the fillet on medium to high heat in olive oil.

  6. You are trying to achieve a crispy coating without over-cooking the centre, hence the medium to high heat.

  7. Once the fillet is cooked to your liking, plate-up and flavour with a pinch of sea salt flakes.

  8. Mix all salad ingredients together in a bowl and serve onto the plate, garnish with garlic flowers and nasturtiums.

  9. Enjoy!

TIPs:

  • Please buy sustainably caught swordfish. If you are unsure of what that means, please ask your fish monger. My preference is Walker Seafoods.

  • Swordfish can be substituted with any sustainably caught white-fleshed fish.

  • Stale bread is any old bread. Remove the crusts and blend until crumbed. If the bread isn’t old enough, then it won’t work as well. Dry out the bread overnight, covered in a dry place if you need to, or just be patient!

  • The Cole (I like to call him Colin) slaw is a salad that you accidentally spilled your tartare sauce into and it tastes awesome.

  • Please use flowering oregano - buy attached to the stalk and pick each leaf and flower from the stalk, a pain but it’s worth it. There is no comparison to the usual old flavourless leaves trapped in their glass cage from the supermarket that smells like someone’s poorly cooked pasta sauce.

  • Note on foraging the garlic flowers and nasturtium: avoid high dog pee (HDP) areas.