In the Kitchen: Swordfish Schnitzel

Chef Nick Rabar from Avenue N shows us how to make Swordfish Schnitzel!


  • 1 lb. Swordfish, cut small
  • 1 cup AP flour
  • 4 ea. eggs, crack and whipped
  • 1 cup bread crumbs
  • 1 tsp chopped parsley
  • 1 tsp chopped oregano
  • 1 tsp kosher sal
  • 1/4 teaspoon black pepper
  • 1 cup olive oil


Combine bread crumbs with parsley, oregano, some salt and pepper. Season swordfish with remaining salt and pepper. Bread swordfish using a standard 3-step breading process: first in flour, then in egg, then in seasoned breadcrumbs. Pan fry on medium high heat for 3-4 minutes on each side until golden brown. Serve with pickles and aioli.

Chili Aioli

  • 1/4 cup mayonnaise
  • 1 tbs sriacha
  • 1/2 tsp sesame oil
  • 1/4 tsp kosher salt


Combine all ingredients.

Comments are closed.