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Recipe by: eilem
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See below ingredients and instructions of the recipe
4 Bass, cleaned, head and
Tails removed
Bacon drippings
Corn meal
Salt and pepper
Wipe the fish with a cloth dipped in lightly salted water. Rub the
fish lightly with bacon drippings and roll in corn meal. Dust a
little salt and pepper in the cavities. Heat bacon drippings in a
cast iron fry pan. Drippings should be 1/4 - 1/2 inch deep and hot
enough to brown a 1 inch cube of bread in 2 minutes (no hotter). Cook
fish until it is browned on one side, about 4 minutes, then turn and
brown on the other side. Drain on paper towel before serving. Source:
The Canadian Heritage Cookbook ch.
Cindy Hartlin Oakville, Ontario. Canada chartlin#total.net
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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