Swordfish piccata style

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

Lightly toast the roasted seaweed on the gas stove, then tear it into pieces and add it to the bowl in (1)

Cut the swordfish into bite-sized pieces, place in a bowl and sprinkle with flour

Pour salad oil into a frying pan and heat over high heat. The temperature should be just right when you can hear it crackling

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

Once golden brown, remove to a wire rack to drain the oil. Serve in a serving dish and top with tartar sauce