Title: Smallmouth a la Spednik Sauteed Bass Meunier
Categories: Seafood
Yield: 2 Servings
| 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 |
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.