Smallmouth A La Spednik Sauteed Bass Meunier
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | 1 1/2-lb. bass, dressed | |
| Heads and tail removed | ||
| Skinned | ||
| 5 | T | Butter |
| Salt and pepper | ||
| 1/3 | c | Yellow cornmeal |
| 1/3 | c | Flour |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 267
Total Fat: 30.5g
Cholesterol: 76.3mg
Sodium: 27.5mg
Potassium: 201.2mg
Carbohydrates: 134.1g
Fiber: 2.1g
Sugar: 90.2g
Protein: 4.1g