2 pounds fresh swordfish, cut into slices about 3/4 inch thick
Freshly ground pepper
1/2 cup olive oil
3 Tablespoons parsley chopped fine
1/4 cup lemon juice
Vegetable oil, enough to come 1/4 inch up the sides of the pan
1 Cup flour, spread on a plate
Cut the swordfish slices into pieces about 2 inches by 3 inches. Some may be irregular
Into a bowl or deep platter put a liberal amount of salt and freshly ground pepper, the olive oil, the chopped parsley, and the lemon juice. Beat the mixture lightly with a fork to amalgamate the ingredients.
Put in the swordfish pieces, turning them two or three times in the marinade. Let the fish marinade for at least 1 hour and no more than 2 at room temperature. Turn it from time to time.
Remove the fish from the marinade, and pat it thoroughly dry with paper towels
break the eggs into a deep dish, and beat them with a fork just until the yolks and whites combine.
Pout the vegetable oil into a frying pan and turn on the heat to high
While the oil heats up, dip a few pieces of the fish into the beaten eggs. Pick up one of the pieces, let the
excess egg flow back into the dish, and dredge the fish on both sides in the flour. Holding the piece of fish at one end with your fingertips , dip one corner into the pan. If the oil around it bubbles it is hot enough; slip the whole piece. Dredge more egg-coated pieces in the flour and slip them into the pan. Do not crowd the pan.
When the fish has formed a nice light crust on one side, turn it. When both sides have a light golden crust, transfer the fish to paper towels to drain. As room opens up in the pan, put in more fish, until it is all done. Sprinkle it lightly with salt and serve at once. Accompany with lemon wedges on the side.