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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A friend regularly supplies us with a fresh catch of fish, notes Nancy Zimmerman of Cape May Court House, New Jersey. In this quick and easy recipe, sesame seeds add crunch and a tasty coating to the fillets. Ingredients:
2 teaspoons spicy brown or horseradish mustard |
2 teaspoons tomato paste |
1/2 teaspoon dried tarragon |
1/4 teaspoon salt |
4 sole or orange roughy fillets (6 ounces each) |
1/4 cup buttermilk |
1/2 cup sesame seeds |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons vegetable oil |
Directions:
1. In a bowl, combine the mustard, tomato paste, tarragon and salt; spread on both sides of fillets. Place buttermilk in a shallow bowl. In another shallow bowl, combine sesame seeds and flour. Dip fillets in buttermilk, then coat with sesame seed mixture. Refrigerate for 30 minutes.
2. In a large skillet, heat oil over medium-high heat; fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
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