Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

• 4 trout fillets, skinless
• 2 eggs
• All purpose flour
• 1 cup panko crumbs
• 1/3 cup shiso leaves, chiffonade
• 1 teaspoon ground coriander
• Salt and pepper to taste

1. Mix the panko, coriander and shiso.
2. Season the fillets.
3. Dredge the fillets in flour, egg then panko.
4. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.

trout, eggs, flour, panko crumbs, shiso leaves, ground coriander, salt

Taken from www.foodnetwork.com/recipes/herb-crusted-trout-with-shiitake-sticky-rice-and-shiso-oil-recipe2.html (may not work)