Sesame Seed Catfish Fillets Recipes

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.

PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of fish with salt and freshly ground black pepper.
• Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
• In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
• Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.

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.

FRIED SESAME BALLS WITH LOTUS PASTE FILLING

Steps:

• For the lotus paste: Rinse the lotus seeds in a medium bowl under cold water, then cover with 3 to 4 cups cold water. Soak at room temperature overnight. Drain. Split each seed if whole, then remove and discard any green core, which will be bitter. Discard any dark lotus seeds.
• Combine the lotus seeds with 4 cups cold water in a medium saucepan. Cover and bring to a boil over high heat, then reduce to a simmer over low heat. Cook, partially covered, until the seeds are soft and easily break apart, about 1 hour, adding more water if the level falls below the seeds. Drain.
• Transfer the lotus seeds to a food processor. Add the warm water and process on high speed, stopping to scrape down the sides occasionally, until very smooth, about 1 minute. Pass through a mesh-strainer into another medium bowl, pressing on the solids. Scrape the bottom of the strainer and discard the solids (see Cook's Note).
• Combine the lotus puree, confectioners' sugar and a small pinch of salt in a medium nonstick saute pan. Cook over medium-low heat, stirring constantly with a flat-edge wooden spoon or firm rubber spatula, until the paste has thickened and slowly comes back together when you run a spatula across the bottom of the saute pan, 5 to 7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until incorporated. Add the corn syrup and stir until smooth. Spread the lotus paste evenly in a shallow bowl. Cover with plastic wrap, pressing the plastic against the surface to prevent a skin from forming. Let cool to room temperature, about 30 minutes, then refrigerate until firm, about 2 hours (see Cook's Note).
• For the dough: Meanwhile, stir the wheat starch and boiling water in a medium heatproof bowl until a dough forms. Knead for 30 seconds until all the starch is hydrated. Cover with a plate and set aside until needed.
• Stir the glutinous rice flour, granulated sugar and lard in a large bowl. Add 1/3 cup cold water and stir with a spoon until a dough forms. Scrape off all the dough from the spoon and knead by hand until the flour is moistened, about 1 minute.
• Tear off small (pea-size) pieces of the wheat starch dough. Scatter over the glutinous rice dough and knead in until completely smooth. If the dough feels dry or cracks, knead in 1 tablespoon cold water at a time until the dough stops cracking. Knead for another 30 seconds, transfer the dough to a resealable bag and refrigerate for 1 hour to hydrate the flour.
• Divide the lotus paste into 8 portions (about 30 g each) and roll each into a ball. Transfer to a plate and refrigerate, covered, until ready to fill the dough balls.
• Remove the dough from the bag and knead until pliable. If it feels dry and cracks, knead in 1 tablespoon cold water at a time until smooth. Divide the dough into 8 pieces, roll each into a ball and cover with an inverted bowl to prevent it from drying.
• Working with 1 dough ball at a time, roll into a 4-inch round using a small rolling pin. Place it on your palm and thin out 1/2 inch of the edge all around using the tips of your index finger and thumb. Place a ball of lotus paste in the center, wrap the dough around it, then pinch the dough together and gently press it together to form a ball. Roll in between your palms until the seams disappear and a smooth ball forms. Transfer to a plate and repeat with the remaining balls of dough and lotus paste.
• For the coating: Pour the sesame seeds onto a fine-mesh strainer, run under cold water to moisten, then drain and transfer to a paper towel-lined plate. Roll each ball in the sesame seeds until completely coated.
• For frying: Fill a large wok or deep Dutch oven two-thirds of the way with the neutral oil. Heat over medium-low heat until a deep-fry thermometer registers 325 degrees F. Carefully add all the sesame balls and immediately start moving them along the bottom of the wok with a slotted spoon and spoon. Keep the sesame balls constantly moving to obtain the perfect round shape and fry, without letting the oil exceed 300 degrees F, until the balls expand a bit, the exterior is crisp and becomes light golden, about 10 minutes. Increase the heat to medium and continue frying, stirring constantly, without letting the oil exceed 325 degrees F, until the sesame balls are golden brown, 5 to 7 minutes. During this time, submerge the sesame balls in the hot oil and push each ball in between the two spoons to color evenly and maintain the ball shape.
• Drain the sesame balls on a paper towel-lined plate. Let cool for 10 minutes. Cut each in half with kitchen shears, just like how they are served at dim sum restaurants, and enjoy them while they're still hot.

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

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.

SESAME DILL FISH

Steps:

• In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture., Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

Steps:

• Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
• Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.