03-08-2004, 08:32 PM
1/2 pound smallmouth bass, filleted
5 tablespoons butter
Salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
Parsley for garnish
Dredge the fillets in a mix of cornmeal, flour, salt and pepper.
Sautee slowly in melted butter over medium heat until well browned.
Turn; brown the other side.
When the fish has turned opaque, remove to a warm platter and garnish with parsley.
Stir the vinegar into the fat and crispies, heat and pour over the fish.
[signature]
5 tablespoons butter
Salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
Parsley for garnish
Dredge the fillets in a mix of cornmeal, flour, salt and pepper.
Sautee slowly in melted butter over medium heat until well browned.
Turn; brown the other side.
When the fish has turned opaque, remove to a warm platter and garnish with parsley.
Stir the vinegar into the fat and crispies, heat and pour over the fish.
[signature]