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Combine black and white sesame seeds with cornstarch in a bowl.
Season fish fingers with salt and pepper. Brush fish fingers with beaten eggs. Cover sides of fish fingers with sesame seeds pressing with fingers.
Heat oil in a skillet. When oil is hot but not smoky, fry fish fingers, on both sides until golden and cooked.
Balsamic vinegar sauce:
Melt sugar in a saucepan until golden. Add balsamic vinegar and mustard, gradually. Continue stirring until mixture resembles a syrup. Season with salt and pepper. Remove from the heat and cool.
Serve on a small ramekin with the fish fingers. Whip sauce lightly before serving.
How to fillet, skin and debone fish |
