Ingredients Jump to Instructions ↓

  1. 2 1 1/2-lb. bass, dressed, Heads and tail removed, Skinned

  2. 5 tb Butter Salt and pepper

  3. 1/3c Yellow cornmeal

  4. 1/3c Flour

  5. 1 tb Vinegar Parsley for garnish

Instructions Jump to Ingredients ↑

  1. + Directions : Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar into the fat and "greables. " Heat and pour over fish.


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