FISH LOA

By BMarty75

Ingredients

• FISH AT LEAST INCH THICK CRUMBS CAN BE MADE AT LEAST 3 DAUS AHEAD.
• 4 LARGE SLICES OF BREAD TORN INTO 1 INCH PIECES
• 2 TBL UNSALTED BUTTER MELTED
• 2 TBL FRESH PARSLEY
• 2 TBL ONION OR SHALLOT MINISED
• 1/4 CUP PLUSS TBL UNBLEACHED FLOUR
• 2 LARGE EGGS 2 TEA HORSE RADISH 3 TBL MAYO
• 1/2 TEA PAPRIKA 1/4 TEA CAYENNE PEPPER
• 1 1/4 POUNDS COD, HADDOCK OR OTHER THICK WHITE FISH, CUT INTO 4 PIECES

Details

Servings 4

Preparation

Step 1

PUT RACK IN OVEN IN MIDDLE POSITION

PLUSE BREAD,BUTTER, 1/4 TSP SALT, 1/4 TSP PEPPER,IN FOOD PROCESSOR ABOUT 3 1/2 CUPS CRUMBS.
TRANSFER TO BAKING PAN AND BAKE AT 350 UNTIL GOLDEN BROWN ABOUT 15 MIN. PUT IN CONTAINER OR ON PLATE IF USING NOW AND ADD PARSLEY AND ONION

PLACE 1/4 C FLOUR INTO PLATE, IN NEXT PLATE WISK EGGS, HORSE RADISH, MAYO, PAPRIKA,CAYENNE, WISK 5 TABLE SPOONS FLOUR INTO UNTIL SMOOTH.

DREDGE 1 FILET AT A TIME IN THE PANS COVERING WITH EACH MIXTURE. TRANSFER TO SPRAYED WIRE RACK PUT INTO A BAKING PAN.
bAKE FISH THERMOMETER READS 140 18 T0 25 MIN.

MAKE FISH TARTER SAUCE