My night to cook. Normally I'm not a fan of fish that's not fried, but in this case, I made an exception. The fish was dipped in an egg and horseradish mixture and the breaded with breadcrumbs, parsley,and shallots and then baked. Quite tasty. I made the tarter sauce with a mayo, sweet pickle relish, capers, shallots, and Worcestershire sauce for sweet, salty, and smokey flavor. Both recipes are from Cook's Illustrated.
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