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I use an iron skillet-put a layer of sesame seeds on the bottom; I then toast them in my gas broiler till a lite golden brown. When they're toasted, I then put the skillet (with seeds) on the gas stove top, and add extra virgin olive oil, plus lots of garlic. I sprinkle the bass fillets with cajun black (Emeril or Paul Prudomme (sp?)), then throw the fillets in the skillet and fry. I do the same for fluke....and scup, sea bass......fantastic. A few years ago, when there was a lack of pogies, I loved eating my leftover bait (scup)..........
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