| 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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