Moist Pan-Fried Fish

• 1 lb fish fillet, thawed and halved
• 1/2 cup butter, total, for the pan
• 1/2 cup cornstarch
• 1 tablespoon tarragon
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon and parsley
• 1 dash cayenne pepper
• 2 eggs
• 3/4 cup milk

1. Mix cornstarch and herbs in a bowl, set aside.
2. Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
3. Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
4. Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
5. Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
6. Enjoy!

fish fillet, butter, cornstarch, tarragon, basil, oregano, parsley, cayenne pepper, eggs, milk

Taken from www.food.com/recipe/moist-pan-fried-fish-275648 (may not work)