Bjorn Shen’s Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce

Name: Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Contemporary, Modern
Ingredients: 2 large nori sheets (soaked in water); 1/4 cup mayonnaise; 1/4 cup Greek yoghurt; 1 tbsp capers (chopped); 1 tbsp chives (chopped); 2 tbsp cornichons (chopped); 1 tsp Dijon mustard; Salt (to season); Pepper (to season); 2 cups fine breadcrumbs; 2 tbsp za'atar (spice blend); Salt and pepper (to season); 4 swordfish steaks (150-180g); Plain flour (for dusting); 2 eggs (beaten); Vegetable oil (for deep-frying); Lemon wedges (optional); Pickles (optional); Hot chips (optional)

Bjorn Shenʼs Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce recipe tastes incredible. See ingredients & method below.

Everyone loves a good, crispy fried something. Or so I’d like to think.

We commonly associate schnitzel with chicken, and since the texture of swordfish is kind of like the chicken of the sea, it’s a great protein to use in a fishy riff on this classic. Nori seaweed is turbocharged with flavour. In fact, it’s in my top 10 list of things that contain the most flavour in relation to their weight - a list I just created while I was typing this. Just a little bit of it can add so much depth to a dish. I’ve always tried to find ways to sneak it into a dish, much like the pimped-up tartar sauce here.... More

prep

cook

yield

difficulty

Pairs with

Beer

Pinot Grigio

Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce

Ingredients

Seaweed Tartar

2 large nori sheets (soaked in water)
1/4 cup mayonnaise
1/4 cup Greek yoghurt
1 tbsp capers (chopped)
1 tbsp chives (chopped)
2 tbsp cornichons (chopped)
1 tsp Dijon mustard
Salt (to season)
Pepper (to season)

Swordfish Steaks

2 cups fine breadcrumbs
2 tbsp za'atar (spice blend)
Salt and pepper (to season)
4 swordfish steaks (150-180g)
Plain flour (for dusting)
2 eggs (beaten)
Vegetable oil (for deep-frying)
Lemon wedges (optional)
Pickles (optional)
Hot chips (optional)

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

Bye Bye Bye

Seaweed Tartar

To make the tartar sauce, squeeze the nori dry and put it in a tall glass, followed by the mayonnaise and yoghurt.
Blend with a stick blender till smooth, then fold in the other ingredients, season to taste and set aside in the fridge.

Swordfish Steaks

Combine breadcrumbs and za'atar in a bowl. Season each swordfish steak with salt and pepper, then dust lightly with plain flour, dip in beaten egg and coat in the mixture of breadcrumbs and za’atar.
Half-fill a deep saucepan with oil and heat to 180°C. Deep-fry the swordfish for about 2-4 minutes depending on the thickness of your steaks, till almost cooked through. I like mine cooked medium-well, with just a slightly translucent centre.
Season again with a light coating of salt and pepper, keeping in mind that the fish was already seasoned once before coating. Serve alongside a saucer of seaweed tartar and, if you're feeling fancy, throw in a wedge of lemon, some pickles and a bunch of hot chips. A few hot chips never hurt anyone.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Bjorn Shen’s Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce

Bjorn Shenʼs Swordfish Schnitzel with Za’atar and Seaweed Tartar Sauce recipe tastes incredible. See ingredients & method below.

Everyone loves a good, crispy fried something. Or so I’d like to think.

prep

cook

yield

difficulty

Pairs with

Beer

Pinot Grigio

Ingredients

Seaweed Tartar

2 large nori sheets (soaked in water)
1/4 cup mayonnaise
1/4 cup Greek yoghurt
1 tbsp capers (chopped)
1 tbsp chives (chopped)
2 tbsp cornichons (chopped)
1 tsp Dijon mustard
Salt (to season)
Pepper (to season)

Swordfish Steaks

2 cups fine breadcrumbs
2 tbsp za'atar (spice blend)
Salt and pepper (to season)
4 swordfish steaks (150-180g)
Plain flour (for dusting)
2 eggs (beaten)
Vegetable oil (for deep-frying)
Lemon wedges (optional)
Pickles (optional)
Hot chips (optional)

Method

Bye Bye Bye

Seaweed Tartar

To make the tartar sauce, squeeze the nori dry and put it in a tall glass, followed by the mayonnaise and yoghurt.
Blend with a stick blender till smooth, then fold in the other ingredients, season to taste and set aside in the fridge.

Swordfish Steaks

Combine breadcrumbs and za'atar in a bowl. Season each swordfish steak with salt and pepper, then dust lightly with plain flour, dip in beaten egg and coat in the mixture of breadcrumbs and za’atar.
Half-fill a deep saucepan with oil and heat to 180°C. Deep-fry the swordfish for about 2-4 minutes depending on the thickness of your steaks, till almost cooked through. I like mine cooked medium-well, with just a slightly translucent centre.
Season again with a light coating of salt and pepper, keeping in mind that the fish was already seasoned once before coating. Serve alongside a saucer of seaweed tartar and, if you're feeling fancy, throw in a wedge of lemon, some pickles and a bunch of hot chips. A few hot chips never hurt anyone.