Fried Horseradish Breaded Fish With Mashed Potato

We ought carefully and with the utmost seriousness and consideration attend the sacrament of the Lord’s Supper: this was appointed for this end, to draw forth longings of our souls toward Jesus Christ. Here are the glorious objects of spiritual desire by visible signs represented to our view. We have Christ evidently set forth crucified…. Here we have that spiritual meat and drink represented and offered to excite our hunger and thirst; here we have all that spiritual feast represented which God has provided for poor souls; and here we may hope in some measure to have our longing souls satisfied in this world by the gracious communications of the Spirit of God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish, Nut	1	Servings

INGREDIENTS

4		Pieces firm white fish
		fillet
1/4	c	Flour
2		Whole egg
3	T	Water
1/2	c	Seasoned bread crumbs
1/4	t	Salt and pepper
1/4	c	Horseradish, Fresh Shreaded
1/4	c	Puritan Oil
1/4	c	Puritan Oil
3	T	Fresh chives
2		Leek, white part only
		Julienne
1/2	c	Puritan Oil
2	lb	Potato, Clean peel
1/4	lb	Butter

INSTRUCTIONS

Dry the fish filets, sprinkle with salt and pepper, then lightly
flour. Combine the horseradish and bread crumbs. Lightly beat the  eggs
and add water. Dip only one side of the filets first in the egg  and
then the bread crumb mixture. Fry first on the breaded side until
golden, turn and fry slowly on the other side until cooked and firm.
In blender combine 1/4 c oil and chives. Lightly fry the leek in oil,
dry on a paper towel. Boil the potatoes until tender. Drain and place
on a cookie sheet in the oven at 375F until slightly dry. (10 to 15
Min) Mash the potatoes adding butter as needed until creamy. Season  to
taste with salt and pepper. Place a serving of mashed potato on a
plate. Place the cooked filet on top. Surround with chive oil. Place
leek on top as garnish.  Posted to MM-Recipes Digest V4 #102 by Walt
Gray  <waltgray@mnsinc.com> on Apr 13, 1997

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