Ingredients
2 teaspoons spicy brown or horseradish mustard2 teaspoons tomato paste1/2 teaspoon dried tarragon1/4 teaspoon salt4 sole or orange roughy fillets (6 ounces each)1/4 cup buttermilk1/2 cup sesame seeds1/4 cup all-purpose flour2 tablespoons vegetable oil
Preparation
In a bowl, combine the mustard, tomato paste, tarragon and salt; spread on both sides of fillets. Place buttermilk in a shallow bowl. In another shallow bowl, combine sesame seeds and flour. Dip fillets in buttermilk, then coat with sesame seed mixture. Refrigerate for 30 minutes.
In a large skillet, heat oil over medium-high heat; fry fillets for 3-4 minutes on each side or until fish flakes easily with a fork.
