Pan-fried Bass
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Fish | 1 | Servings |
INGREDIENTS
| 4 | Bass, cleaned head and | |
| Tails removed | ||
| Bacon drippings | ||
| Corn meal | ||
| Salt and pepper |
INSTRUCTIONS
Wipe the fish with a cloth dipped in lightly salted water. Rub the fish lightly with bacon drippings and roll in corn meal. Dust a little salt and pepper in the cavities. Heat bacon drippings in a cast iron fry pan. Drippings should be 1/4 - 1/2 inch deep and hot enough to brown a 1 inch cube of bread in 2 minutes (no hotter). Cook fish until it is browned on one side, about 4 minutes, then turn and brown on the other side. Drain on paper towel before serving. Source: The Canadian Heritage Cookbook ch. Cindy Hartlin Oakville, Ontario. Canada chartlin@total.net Posted to MM-Recipes Digest V3 #298 Date: Thu, 31 Oct 1996 00:17:20 -0500 From: Cindy J Hartlin <chartlin@total.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 472
Calories From Fat: 115
Total Fat: 12.8g
Cholesterol: 215.8mg
Sodium: 233.9mg
Potassium: 1218.4mg
Carbohydrates: 23.5g
Fiber: 2.2g
Sugar: <1g
Protein: 62.4g