Smallmouth a la spednik sauteed bass meunier
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1 1/2-lb. bass, dressed, | |
| Heads and tail removed, | ||
| Skinned | ||
| 5 | tablespoons | Butter |
| Salt and pepper | ||
| ⅓ | cup | Yellow cornmeal |
| ⅓ | cup | Flour |
| 1 | tablespoon | Vinegar |
| Parsley for garnish | ||
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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