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Sesame Fried Fish



About the Recipe

This dish was a happy accident. I went to the store with a totally different dish in mind but with the ingredients not available, this dish was born. It's like an Egyptian benne mixed with a schnitzel mixed with a Wisconsin fish fry and I could not be more thrilled!


2lbs whitefish, cut into 3oz filets, skinless and deboned

2C flour, divided

3 eggs

1/2C sesame seeds

3C canola oil

1/2C tahina

2Tsp cumin

1Tsp granulated garlic

1Tsp onion powder

1/2Tsp coriander



Black pepper

Fresh dill


1: Create a dredging station with 3 containers. First container: 1C flour, salt, and black pepper, whisk together. Second container: 3 eggs, whisked. Third container: 1C flour, sesame seeds, 1/2Tsp salt, 1/2Tsp black pepper, 1Tsp cumin, granulated garlic, onion powder, coriander, whisked.

2: Dredge all fish filets going from the first container to the second to the third. Pat the flour into the fish and let any excess shake off, let any excess of the egg shake off. (Flour sticks to the fish, egg sticks to the flour, seasoned flour sticks to the egg)

3: In a large sauté pan over medium high heat add in your oil, your shooting for about 350 degrees. I use the wood spatula method at home. Fry all the fish until just golden on both sides, set aside on a paper towel to soak up excess oil. Season with salt right away. Do it in batches so you don’t overcrowd the pan.

4: To make the tahina sauce, whisk together tahina, 1Tsp salt, 1Tsp cumin, squeeze the juice of ½ a lemon. Slowly add in ice water while whisking. It will look wrong at first but add a touch more water and eventually you have a super creamy, velvety sauce.

5: Top fish with tahina and fresh dill and serve with a lemon wedge. Enjoy!




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