Chunky Blue Cod Sesame ‘Fish Fingers’

Photo © Franz Scheurer

Serves 6 as a snack

1 x 600g piece blue cod fillet, skin off, bones removed
¼ cup teriyaki sauce
1 tablespoon thick natural yoghurt
½ teaspoon grated ginger
2 cups panko (see notes)
¼ cup sesame seeds
Vegetable oil, for deep-frying
Lemon cheeks, for serving

Cut fish into strips about 10cm long. Combine teriyaki sauce, yoghurt and ginger, mix through the fish, cover and set aside to marinate for 20-30 minutes.

Heat oil in a wok or deep-fryer to 180ºC.

Combine panko and sesame seeds in a shallow dish. Wipe excess marinade from the fish. Coat each piece of fish in the panko mixture and place on a plate.

Deep-fry fish, in batches, for 3-5 minutes, until well-coloured. Drain on paper towel and serve immediately with lemon cheeks.

Notes: Panko is Japanese-style breadcrumbs, it gives a lighter, crunchier result than traditional packaged breadcrumbs, which can be substituted if necessary.

Alternative species: Flathead, leatherjacket, ling, mirror dory.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.