Sesame Crusted Catfish

Serves 4

1 cup bread crumbs
1/3 cup sesame seeds
1 tablespoon minced fresh parsley leaves
4 catfish fillets (6- to 8-oz size)
All-purpose flour
2 eggs; lightly beaten
3 tablespoons vegetable oil
3 tablespoons sesame oil

Preheat the oven to 350° F.

In a shallow dish, stir together the bread crumbs, sesame seeds, and parsley.

Dredge the catfish fillets in the flour, shaking off the excess. Then dip them in the eggs, and coat them with the crumb mixture.

In a large skillet with an ovenproof handle, heat the vegetable oil and 1 tablespoon of the sesame oil over medium-high heat and sauté the fillets, turning them once, for 1 minute, or until they are golden.

Transfer the skillet to the preheated oven. Bake the fillets for 12 to 15 minutes, or until they are cooked through, and arrange them on a heated platter over a bed of braised spinach.

In a small saucepan, heat the remaining 2 tablespoons of sesame oil and drizzle it over the catfish. Serve hot.