Categories: Fish
Ingredients
- 5 Inch Fresh Horseradish Piece
- 2 1/2 Cups French Bread Crumbs
- 1 Tablespoon Parsley, chopped
- 1 Tablespoon Thyme, chopped
- 1/2 Cup Milk
- 2 Eggs
- Seasoned Flour (2c.flour, 11/2tsp salt, 3/4 tsp pepper)
- 6 Grouper, fillets (7oz each)
- Salt, Pepper, Canola Oil for cooking
Directions
-
Crust – Remove peel from horseradish and rub the peeled area thru the coarse side of the grater. Turn 3/4 cups of the grated horseradish into a flat dish w/ the crumbs and mix in herbs. Whisk milk & eggs and put into a second dish. Put seasoned flour into a third dish.
-
Coating Fish – Top side of fish get coating; this is the side where the bone (not the skin) was. Season this side with salt and pepper. Dredge this top side only in the seasoned flour; then coat same side with the eggs and milk; and finally drop into the crumb mixture, pressing in firmly. Place on tray, cover, refrigerate until cooking time.
-
Cooking – About 7 minutes. Heat 1/2 inch canola oil to medium-high in large non-stick pan. Place fillets crust side down in hot oil, and cook slowly for about 3 minutes. Turn and cook 3 to 4 minutes longer.