Steps
- 1
Heat oil in large deep pa to 350
- 2
Combine flour,parmesan, cajun seasoning, garlic powder, pepper an salt to taste in a bowl,whisk to combine well.
- 3
Toss swordfish cubes in whisked egg/hot sauce mixture, let excess drain off and toss with flour/cheese mixtire, shake off any excess. Add coated swordfish cubes to hot oil in batches, don't crowd. Cook just until golden about 2 minutes, drain on paper towels.
- 4
Serve hot with tarter sauce and creamy mustard sauce
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