Pan-fried Swordfish

Overview

How to cook Pan-fried Swordfish at home

After buying the swordfish, first remove the gills and other impurities, clean it, drain the water, sprinkle with salt, and place it in a ventilated place that is easy to dry and out of the sun to naturally dry to a semi-dry state. It is best to put a layer of gauze on the fish so that the fish is particularly clean and free of dust
Pour an appropriate amount of oil into a non-stick pan, heat it, place in the semi-dried squid and fry on both sides until golden brown
Place the pan-fried swordfish on a plate
The swordfish tastes particularly crispy and fragrant when fried like this. The main reason is that the fish bones have been fried to a very crispy texture and can be eaten directly to replenish calcium
The elderly and children can also enjoy it beautifully
It’s even more delicious when paired with beer