Recipe - Herb Crusted Snapper With Fresh Ratatouille

4 Trout fillets; skinless
2 Eggs
Allpurpose flour
1 cup Panko crumbs
1/3 cup Shiso leaves chiffonade
1 teaspoon Ground coriander
Salt; to taste
Freshlyground black pepper;
to taste
Shiitake Sticky Rice; see *
Note
Shiso Oil; see * Note

* Note: See the "Shiitake Sticky Rice" and "Shiso Oil" recipes which are
included in this collection.

Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets
in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until
golden brown. Serve with Shiitake Sticky Rice and Shiso Oil. This recipe
yields 4