Pollock Fish Sticks with Sesame Crust
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- This goes well with rice, french fries or vegetables and salad.
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