Asian-Inspired Orange Roughy



4 servings

Recipe from

Southern Living


1/4 cup sesame seeds
1 1/2 cups soft breadcrumbs
1/3 cup teriyaki sauce
2 tablespoons white wine vinegar
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon dried crushed red pepper
2 large eggs, lightly beaten
1/2 teaspoon salt
4 (6- to 8-ounce) orange roughy fillets
1/2 cup cornstarch
Vegetable oil
Garnish: sliced green onions


Cook sesame seeds in a large heavy skillet over medium heat, stirring constantly, until golden; cool and stir in breadcrumbs.

Bring teriyaki sauce and next 4 ingredients to a boil in a small saucepan; remove from heat, and keep warm.

Stir together eggs and salt. Dredge fish in cornstarch; dip in egg mixture. Press breadcrumb mixture onto fish.

Pour oil to a depth of 1/4 inch into large heavy skillet. Fry fish in hot oil 3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Spoon teriyaki mixture over fish; garnish, if desired.