Best Sesame Seed Catfish Fillets Recipes

SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE AND SAUTEED OKRA

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

SESAME SEED CATFISH FILLETS

Steps:

• 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.

WAY TOO EASY SESAME FISH FILLETS

Steps:

• Heat oil in pan over med-high.
• Pat dry the fillets (prevents soggy fish).
• Fry fillets 2-3 minutes and turn over for another 2-3 minutes, or until done to your taste.
• Add soy sauce and sesame oil and gently turn to coat both sides.
• Place on serving platter, pour hot oil/soy from pan over fish, scatter with sesame seeds and then scatter scallions.

SESAME-SEED FISH FILLETS

Steps:

• Put the fish fillets in a dish and add the lemon juice and Worcestershire sauce. Turn the fillets in the mixture and let stand until ready to cook.
• Put the beaten egg, milk, salt and pepper in a flat dish and stir to blend. Put the sesame seeds and cheese in a separate dish and blend.
• Put the flour in a third dish.
• Lift the fillets one at a time and, using the fingers, wipe off much, but not all, of the marinating liquid. Dip the fillets one at a time in flour to coat well. Dip the pieces into the egg mixture to coat on both sides. Dip in the sesame seed mixture to coat well.
• Heat the oil and butter in a skillet and add the fish fillets (it may be necessary to cook the fish in two steps if the skillet is not large enough, but the amount of oil and butter indicated should be sufficient). Cook two minutes and turn carefully with a pancake turner or spatula. Cook about two minutes on the second side.
• If all the fillets have not been cooked, add a second batch to the skillet and continue cooking in the same manner. Transfer the fillets to a warm platter. Pour the pan fat over all. Garnish with lemon wedges.

CATFISH ROASTED WITH SESAME SEEDS, BASIL, GARLIC AND SPINACH

Steps:

• Preheat oven to 450°F. Place catfish fillets on an oiled baking pan. Tuck a handful of spinach under each fillet. Fold under about 2 inches of the thin end of each fillet to enclose spinach at one end.
• In a small bowl, whisk together basil or parsley, garlic, mustard, oils, lemon juice, and soy sauce. Spread mixture over catfish. Sprinkle heavily with sesame seeds and lightly with cayenne pepper. Roast for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Makes 4 servings

SESAME SALMON FILLET

Steps:

• Place the salmon in a shallow dish.
• Combine vinegar, soy sauce, honey, oil, mustard, and ginger; pour over salmon.
• Cover and refrigerate for 1 hour, turning once after 30 minutes.
• Drain and discard marinade.
• Broil the salmon or grill, covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork.
• Sprinkle with sesame seeds and onions.