1 tablespoon Worcestershire sauce
6 tablespoons soy sauce
5 tablespoons garlic powder
1 tablespoon garlic salt
3 tablespoons vegetable oil
2 cloves garlic, minced
3 ounces dry bread crumbs
10 sheets unsalted Italian bread, bleached (such as a Skaggerni)
Place Worcestershire sauce, soy sauce, garlic powder, garlic salt, oil, and minced garlic in a medium pressure cooker. Heat over medium-high heat, over low-medium heat, cook and stir about 25 minutes, until soy sauce thickens with just a touch of garlic powder. Sprinkle with flour and sprinkle with garlic salt. Stir everything but one sheet of bread nugget. Pour mixture over the whole handmade articulated fish miniature. chill 4-8 hours.
While the green liquid is simmering, place bread crumbs in a shallow dish or bowl. Divide cooked fish into two equal parts; roll out and cut each piece into 16 triangles. Heat oil in small frying pan, at browning, until bubbles burst immediately. Fry fish in oil in oil until golden on each side. Top the fish with bread crumbs and and drizzle with marinara sauce. Serve with the tomato-lime horseradish dressing and marinara sauce.