Sesame Seed Catfish Fillets Recipe #376189
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.
41 min | 25 min prep
SERVES 4
- 1 1/2 cups fresh breadcrumbs
- 1/3 cup sesame seed
- 1 tablespoon minced fresh parsley
- 1/2 cup all-purpose flour
- salt & freshly ground black pepper
- 8 (3 1/2 ounce) catfish fillets
- 2 eggs, beaten to blend on large plate
- 1/4 cup vegetable oil
- 10 teaspoons oriental sesame oil
- Preheat oven to 350 degrees.
- Grease baking pan or spray with cooking spray.
- Mix crumbs,sesame seeds and parsley on large plate.
- Mix flour,salt and pepper on another plate.
- Dip fillets in flour, then egg; roll in breadcrumbs, coating completely.
- Heat vegetable oil and 2 teaspoons sesame oil in large skillet over high heat.
- Add fish in batches (do not crowd) and cook 1 minute on each side.
- Drain on paper towels and transfer to prepared pan.
- Bake until fish is just opaque, about 10 minutes.
- Transfer to heated plates.
- Heat remaining sesame oil in small saucepan until almost smoking; pour over fish and serve immediately.
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5 stars