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Combine bread crumbs, cornmeal and fresh parsley and mix well and place ingredients in a flat dish. Set aside. In a flat dish beat Large eggs add in Dijon mustard, salt, pepper, lemon juice, chopped garlic, Worchester sauce, and warm sauce. Combine and mix till smooth. Dip fish in flour, then in mustard mix and then the cornmeal mix to coat proportionately. Heat 2 Tbsp. of butter with 2 Tbsp. of oil in a pan on medium heat. Fry fish 3 minutes each side. RED PEPPER SAUCE 1 roasted red pepper1/3 c. mayo (237 milliliters) 2 Tbsp. lowfat sour cream (30 milliliters) 1 clove garlic, minced4 Tbsp. fresh chives (60 milliliters) 2 Tbsp. fresh parsley (30 milliliters) 1 tsp. Worchester sauce (5 milliliters) 1/2 tsp. warm sauce (2.5 milliliters) Combine all ingredients and mix well. Serve as a condiment.
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards