Scale

2 large swordfish steaks, halved

2 medium eggs, beaten

3 tablespoons all purpose flour

1/2 teaspoon fine kosher salt, plus more for seasoning fish

1/2 teaspoon white pepper (optional)

1 1/3 cups Panko crumbs

Neutral oil, for frying

For Serving:

Katsu Sauce

Steamed white rice

Shredded cabbage

Lemon wedges

Sesame seeds

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Dry fish well with paper towels. Salt swordfish steaks and set aside.
In a shallow bowl, combine eggs, flour, salt and white pepper, if using. Whisk well to combine. In a second shallow bowl, add panko crumbs.
Heat about half an inch of oil in a cast iron skillet over medium heat. Use a thermometer to determine when the oil has reached about 350 degrees.
Dip swordfish steaks in the liquid batter, coating well. Allow any excess batter to drip off the steak, then coat well in panko crumbs.
When the oil reaches 350 degree, add breaded steaks to the pan and fry 2-3 mins per side, until golden brown.
Move the swordfish to a rack to drain excess oil.
Serve swordfish katsu with steamed rice, shredded cabbage, lemon slices and Homemade Katsu Sauce.

If using large eggs, increase the flour to 3 1/2-4 tablespoons to achieve the right batter texture.

Substitute mahi mahi for swordfish steaks, if you prefer.