These quick, easy and delicious crispy fish fingers are a tasty treat for anytime. They would be great addition to a party, supper or a lovely lunch!
250g white fish fillets – I used flathead
½ cup besan flour (chick pea/gram flour)
¼ cup water
3 teaspoons dried chilli flakes
½ cup black or white sesame seeds
¼ cup grapeseed oil
Place flour, water and chilli into a bowl and mix well with a whisk till you have a thick batter.
Heat oil to a medium heat in a large frypan.
Place sesame seeds into an open bowl or onto a plate.
Dip the fish fillets into the batter, then transfer them into the sesame seeds to coat.
Place coated fish gently into the hot oil and turn after a few minutes.
The fish will get crispy and slightly golden in colour.
You can use brown rice flour if you wish, or half/half with the besan flour.
So good … so very very good.