Sesame-crusted fish fingers

I've used rice flour here, as a gluten-free option, but any flour is fine. In fact, the fish can simply be sprinkled with seeds before cooking for an even quicker version

  • 15 mins preparation
  • Serves 6
  • Print


Sesame-crusted fish fingers
  • 1 kilogram fish, cut into fingers
  • 1/2 cup rice flour
  • 2 eggs, whisked
  • 1 cup white sesame seeds
  • 1/2 cup black sesame seeds
  • 2 tablespoon oil
  • 2 tablespoon butter
  • sea salt
  • lemon wedges, aioli or lemon mayonnaise, to serve


Sesame-crusted fish fingers
  • 1
    Prepare three dipping bowls: one with flour, one with eggs, and the third with the black and white sesame seeds.
  • 2
    Dip fish fingers into the flour, then egg, then seeds.
  • 3
    Heat oil and butter in a large frying pan and batch-cook the fish on both sides, keeping it warm in the oven as you go. Add more oil or butter if necessary.
  • 4
    Season with sea salt and pepper and serve with plenty of lemon wedges and a tangy lemon mayonnaise or aioli.


Place sesame seeds in a dry frying pan and heat on medium, stirring or shaking pan occasionally. Toast seeds for 3-5 minutes or until they start to smell fragrant. Allow the toasted seeds to cool before using. Store in a covered jar at room temperature.

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