Sesame seeds are a simple way to take crumbed fish up a notch, with a tangy lemon caper mayo the perfect accompaniment.

If you’re lacking inspiration in the kitchen, this recipe is for you. The crunchy, sesame-studded fish pairs perfectly with the zesty, tangy lemon caper mayo. Serve it with homemade chips and a crunchy garden salad and you’ve got dinner sorted.

SESAME PANKO-CRUMBED FISH WITH LEMON CAPER MAYO

Serves 4-6

Lemon caper mayo

• ½ cup mayonnaise
• zest of 1 lemon
• 2 tablespoons finely chopped parsley
• 2 tablespoons capers, finely chopped
• 1 small clove garlic, minced

Sesame panko-crumbed fish

• 600g skinless, boneless white fish
• ¼ cup flour
• 2 eggs
• 1 cup panko crumbs
• 1⅓ cup sesame seeds
• 1½ teaspoons sea salt
• vegetable oil to cook the fish

To make the lemon caper mayo, put all the ingredients in a bowl and mix well to combine. Set aside.

Cut the fish up into pieces. Put the flour into a shallow dish. Crack the eggs into another shallow dish and whisk. Lastly put the panko crumbs, sesame seeds and sea salt into another shallow dish and mix well to combine. 

Heat a heavy-bottomed frying pan over a medium-high heat and add roughly 2 tablespoons of oil to the pan. 

Once hot, add the fish and cook in batches, adding more oil as required, until all the fish is cooked. Serve with the lemon caper mayo.