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

1. 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.

2. 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.

3. 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.

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