Pollock fish fingers with sesame crust

Ingredients for 4 servings:

• 500 g pollock fillet(s)
• 1 piece(s) ginger, walnut-sized
• 1 egg(s)
• 4 tbsp, heaped sesame seeds
• 2 tbsp, heaped flour
• salt and pepper
• Clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

ultra-fast, Asian-inspired variant

Rinse the fish with cold water and pat dry, checking that all bones have been removed. Cut the fillet into strips about 3 cm wide and season both sides with salt and a little pepper. Peel the ginger and finely grate it. Then set up a breading station: spread the flour in a deep plate, beat the egg with the ginger in the next deep plate, and add the sesame seeds to a third deep plate. First coat the fish fingers in flour and tap off the excess flour, then coat them in the egg mixture and finally coat them in the sesame seeds. Then fry the fish fingers in hot clarified butter over medium heat until golden brown on all sides. This takes about 3-5 minutes, depending on the thickness of the fish and the temperature of the pan. Serve with rice, chips, or vegetables and salad.