Name: Smallmouth a la Spednik Sauteed Bass Meunier
Ingredients: 2 1 1/2-lb. bass, dressed,; Heads and tail removed,; Skinned; 5 tb Butter; Salt and pepper; 1/3 c Yellow cornmeal; 1/3 c Flour; 1 tb Vinegar; Parsley for garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	2	Servings

INGREDIENTS

2		1 1/2-lb. bass, dressed,
		Heads and tail removed,
		Skinned
5	tb	Butter
		Salt and pepper
1/3	c	Yellow cornmeal
1/3	c	Flour
1	tb	Vinegar
		Parsley for garnish

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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