Ingredients
Method
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.
Note
