Prep 20 mins
Cook 5 mins
This is a terrific and simple fish dish. I've made it for many years. This is best with a flaky fish such as cod or snapper but tilapia will work, too. A Jeff Smith/Frugal Gourmet recipe.
- 1 1⁄2 lbs white fish fillets, cut into nuggets
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 cup flour, for dredging
- 2 egg whites, beaten
- 4 tablespoons white sesame seeds (not toasted... raw)
- 4 tablespoons black sesame seeds (not toasted... raw)
- oil, for deep frying
- Marinate fish in the soy and sesame oil for 15 minutes.
- Drain and dust the fish in flour.
- Dip into the egg and then roll in the sesame seeds.
- Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer -- the sesame seeds scorch easily and will be bitter.
- Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
- You may need to cook this in two batches so that the temperature of the oil doesn't plummet. The oil needs to maintain a constant 360 temperature if possible.
With the white and black sesame seeds...what a very pretty way to serve fish. The soy sauce gave an interesting flavour here. I found it almost made the fish have a slightly sweeter taste. I will admit I did bake these instead of frying, which still worked out excellent. Reviewed for RSC #4.
We did not care much for this. The fish had a slightly burnt flavor. I went back and tasted the ingredients finding the sesame seed oil was inparting the flavor that I didn't care for. I did get busy and my fish marinaded for over an hour. This very likely caused the strong flavor. I did love the sesame crust and will try it again. Maybe next time I will not use the sesame oil.
First, I had some time issues and I changed the recipe some. Sorry! But it was still really good! I ended up using catfish and cooking it in the oven. I know it has a different flavor, but I couldn't tend the stove. I was running short on time. I'll make this again and try to follow the directions better. I made this for Chinese New Year Tag. Thank you for sharing!