Sea bass in sesame breading
6 servings
60 minutes
Sesame-crusted sea bass is an exquisite dish that combines a crispy texture with a spicy aroma. Inspired by American cuisine with Asian notes, it transforms the tender bass meat into a true gastronomic delight. Ginger and oregano in the egg coating give the fish a refined taste, while the mix of white and black sesame with breadcrumbs creates a golden crust. Green pepper adds zest, and the final touch—soy sauce and fresh lemon juice—unveils a rich bouquet of flavors. The fried bass is juicy with a crispy crust, perfect for both cozy family dinners and festive tables. Serve with vegetables or a light salad to highlight the freshness of the seafood.
1
The perch need to be gutted and their gills removed.
- Sea perch (redfish): 6 pieces
2
We will make a sticky coating for fish from eggs, grated ginger, and oregano, and by grinding a bit of green pepper and mixing it with breadcrumbs, white and black sesame, we will create a breading.
- Chicken egg: 2 pieces
- Ginger: 50 g
- Oregano (wild marjoram): 1 teaspoon
- Green bell pepper: 3 g
- Breadcrumbs: 1 teaspoon
- Sesame seeds: 50 g
3
Place the fish, egg-coated, and breaded dishes close to the skillet with heated oil and fry first on one side, then on the other.
4
Small fish fry quickly, and they shouldn't be overcooked. However, it's essential to drizzle soy sauce half a minute before finishing frying.
- Sesame seeds: 50 g
5
Squeeze some lemon juice on the prepared fish and serve immediately.
- Sesame seeds: 50 g