Horseradish-crusted bass with borscht broth

6 6-ounce fillets striped bass, boneless and skinless
Salt and freshly ground pepper to taste
1 cup all-purpose flour
3 large eggs
1 cup horseradish root, peeled, grated coarsely lengthwise
2 cups fresh bread crumbs, or slightly crumbled matzah farfel (pulsed briefly in the food processor)
1/3 cup loosely packed flat parsley leaves, roughly chopped
2 tablespoons unsalted butter
2 tablespoons grapeseed or vegetable oil

1. Preheat the oven to 375 degrees and cover a cookie sheet or jelly-roll pan with aluminum foil. Season the fish well with salt and pepper and dredge in the flour, removing any excess. Place the eggs in a fiat soup bowl, beat well and then dip the fish fillets in the egg. In a mixing bowl stir together the horseradish, fresh bread crumbs or the matzah farfel, along with the parsley. Remove the fillets from the egg and coat generously with this mixture, patting the fish so it adheres well.
2. In a large skillet over a medium-high heat, add 1 tablespoon of the butter and the oil. When the butter begins to brown, add 3 of the fish fillets, flesh side down first. After about 1 1/2 minutes, or when golden, remove the fillets to the cookie sheet. Add the remaining tablespoon of butter and repeat the procedure with the remaining 3 fillets. You can do this ahead of time. Bake in the oven for about 5 to 8 minutes or until cooked on the second side.