Sesame Seed Catfish Fillets

Leslie in Texas's Note:

The sesame seeds and sesame oil in these catfish fillets imparts an appealing oriental flavor to them. The recipe is from the R.S.V.P. section in a November 1986 issue of a Bon Appetit magazine. It was requested from Orchids restaurant in Cincinnati, Ohio. Serve with rice and an oriental vegetable stir-fry.

• Total Time: 41 mins
• Prep Time: 25 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 1 ½ cups fresh breadcrumbs
• 1⁄3; cup sesame seed
• 1 tablespoon minced fresh parsley
• ½ cup all-purpose flour
• salt & freshly ground black pepper
• 8 (3 ½ ounce) catfish fillets
• 2 eggs , beaten to blend on large plate
• ¼ cup vegetable oil
• 10 teaspoons oriental sesame oil

Directions:

1. Preheat oven to 350 degrees.
2. Grease baking pan or spray with cooking spray.
3. Mix crumbs,sesame seeds and parsley on large plate.
4. Mix flour,salt and pepper on another plate.
5. Dip fillets in flour, then egg; roll in breadcrumbs, coating completely.
6. Heat vegetable oil and 2 teaspoons sesame oil in large skillet over high heat.
7. Add fish in batches (do not crowd) and cook 1 minute on each side.
8. Drain on paper towels and transfer to prepared pan.
9. Bake until fish is just opaque, about 10 minutes.
10. Transfer to heated plates.
11. Heat remaining sesame oil in small saucepan until almost smoking; pour over fish and serve immediately.

Reviews

[L.A. Stewart - way upstate N.Y.]

This was A M A Z I N G! Mmmmmm! I absolutely love this recipe and am going to keep it and use it on all white fish! The crust on our fish was crunchy. It didn't fall apart, or slide off, and was so flavorful! Thank you for sharing such a delicious recipe! xo LA

[tara portee]

Pretty cool, the sesame seeds helped make a nice crunchy coating, but it didn't give it a weird flavor. I browned the fish in an oven proof skillet and just popped the whole skillet into the oven, so no need to transfer the fish to another dish. I served it with sesame spinach and had a great dinner.