Swordfish piccata style
The key to making piccata is to coat it generously with egg mixture, which will give it a fluffy texture
How to make it
1
Make the tartar sauce. Separate the hard-boiled eggs into whites and yolks, then chop the whites with a knife. Combine them in a bowl, add mayonnaise, and mix
2
Lightly toast the roasted seaweed on the gas stove, then tear it into pieces and add it to the bowl in (1)
3
Cut the swordfish into bite-sized pieces, place in a bowl and sprinkle with flour
4
Pour salad oil into a frying pan and heat over high heat. The temperature should be just right when you can hear it crackling
5
Beat the eggs, dip the swordfish in the egg mixture, then add it to a frying pan and fry. Turn it with chopsticks halfway through to ensure it is browned all over
6
Once golden brown, remove to a wire rack to drain the oil. Serve in a serving dish and top with tartar sauce
Ingredients for 2 people
-
- Bite tuna
- 100g
-
- Used as flour flour
- A little
-
- egg
- 1 piece
-
- Salad oil
- 50cc
-
[Tartar sauce]
- Boiled eggs
- 1 piece
-
- mayonnaise
- 40g
-
- Grilled seaweed
- A little
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
