Total Time
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.

Ingredients Nutrition

  • 1 12 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


  1. Marinate fish in the soy and sesame oil for 15 minutes.
  2. Drain and dust the fish in flour.
  3. Dip into the egg and then roll in the sesame seeds.
  4. Deep fry the pieces in 360 degree oil for 4 or 5 minutes. No longer -- the sesame seeds scorch easily and will be bitter.
  5. Make a simple dipping sauce with some soy sauce diluted with about a 50/50 ratio of water and some fresh grated ginger. Delicious!
  6. 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.


Most Helpful

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.

LUv 2 BaKE June 05, 2008

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.

Roger/OH February 17, 2008

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!

Kiersten Phae February 07, 2008

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