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Fish


2 cups panko breadcrumbs
2 cups potato chips
4 eggs
Six 5-ounce swordfish steaks
Salt and pepper
3/4 cup olive oil
6 tablespoons butter
Dill Pickle Tartar Sauce, recipe follows
3 lemons, cut in half
Caper Powder, recipe follows

Dill Pickle Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped dill pickles
1 tablespoon shaved chives
2 tablespoons chopped fresh dill
2 tablespoons dill pickle juice
Salt and pepper

Caper Powder:
One 3-ounce jar capers, drained and dried on a paper towel

Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side.

Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder.

Dill Pickle Tartar Sauce:
Yield: about 1 1/4 cups
Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper.

Caper Powder:
Yield: 2 tablespoons
Preheat oven to 250 degrees F.
Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms.

Unrated