CRISPY SWORDFISH NUGGETS

INGREDIENTS

• 1 1/2 Pounds Of Swordfish 1 1/2 Inch Thick
• 2 Cups Homemade Breadcrumbs
• Cracked Black Pepper
• Sea Salt
• 1/2 Fresh Red Chile Pepper, Finely Chopped (Optional)
• 2 Teaspoons Finely Chopped Fresh Parsley
• 1 Teaspoon Grated Lemon Zest
• 2 Eggs
• 4 to 6 Tablespoons Olive Oil

TO SERVE

• Lemon Wedges

INSTRUCTIONS

1. Cut the swordfish into 1 1/2 inch cubes.
2. Mix together the breadcrumbs, chile pepper, lemon zest, and parsley, then season with salt and pepper.
3. Beat the two eggs with a fork until frothy.
4. Dip the swordfish nuggets first into the eggs, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.
5. Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat.
6. Cook the nuggets until they are golden brown, and just barely cooked through inside.
7. Place the nuggets on a platter with the wedges and serve hot.