Crumbed swordfish with celeriac remoulade

Neil Perry
Transport yourself: Crumbed swordfish with celeriac remoulade.
Transport yourself: Crumbed swordfish with celeriac remoulade. Photo: William Meppem

Other fish work well here instead of swordfish, particularly those that are a bit "meatier", such as blue-eye trevalla, hapuka or snapper.


2 cups fresh breadcrumbs

2 tbsp pine nuts, finely chopped

1 tbsp thyme leaves, finely chopped small handful parsley leaves, finely chopped

3 eggs

3 tbsp milk

plain flour, for dusting

4 x 200g swordfish fillets

1/2 cup vegetable oil

1 lemon, cut into 4 wedges sea salt and freshly ground black pepper

Celeriac remoulade

2 medium peeled celeriac, julienned

1 cup whole-egg mayonnaise, plus extra

4 tbsp Dijon mustard handful flat-leaf parsley leaves, roughly chopped

4 tbsp salted baby capers, thoroughly rinsed, roughly chopped

10 baby cornichons, thoroughly rinsed, finely chopped

2 tsp fresh lemon juice

sea salt and freshly ground white pepper


MIX THE BREADCRUMBS, pine nuts, thyme and parsley in a medium bowl and season to taste. In a separate bowl, whisk the eggs and milk. Set aside.

USING ANOTHER BOWL, add enough flour to coat the fish pieces, shaking off excess. Place each fish piece into the egg wash, and then place into the crumb mix, pressing down to coat well, and shake off excess.

IN A LARGE NON-STICK FRYING PAN, heat the oil over medium heat and pan-fry fish pieces for about 2 minutes each side, until golden on both sides and cooked through. Drain on paper towel.

FOR THE REMOULADE, bring a medium pot of salted water to the boil and blanch celeriac for 30 seconds. Refresh immediately in iced water and drain thoroughly. Mix together remaining ingredients in a bowl to create a dressing and gently mix with the celeriac.

SEASON FISH AND REMOULADE to taste, and serve with lemon wedges and mayonnaise.