Pollock Fish Sticks with Sesame Crust

Summary

Ingredients

• 500 g pollack fillet (s)
• 1 piece (s) ginger, the size a walnut
• 1 egg (s)
• 4 tablespoon, heaped sesame seeds
• 2 tablespoon, heaped flour
• salt and pepper
• Clarified butter

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Instructions

1. Wash the fish with cold water and pat dry. Check that all bones have been removed. Now cut the fillet into approx. 3 cm wide strips and season with salt and pepper on both sides. Peel the ginger and grate finely.
2. Then set up a breading line: distribute the flour in a deep plate, whisk the egg with the ginger in the next deep plate and add the sesame seeds in the third deep plate.
3. First turn the fish fingers in flour and knock off the excess flour, then coat with the egg mixture and finally turn in sesame seeds.
4. Then the fish fingers are fried in hot clarified butter over medium heat until golden brown on all sides. This takes about 3 - 5 minutes, depending on the thickness of the fish and the heat of the pan.
5. This goes well with rice, french fries or vegetables and salad.