Fish & seafood / RICETTI
Maltese flour-fried swordfish
Swordfish steaks lightly floured and pan-fried.
◷ 30 min / 4 servings
Method
- Pat fish dry and season with salt and pepper.
- Coat lightly in flour and shake off excess.
- Heat oil in a pan and fry 4–5 minutes per side, depending on thickness, until cooked through.
- Drain briefly on paper and serve with lemon and parsley.
✳ From the kitchen
A simple fried preparation, distinct from swordfish cooked in sauce.
Tradition reference
Corinthia · Maltese sweets and fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.