Smallmouth a la spednik sauteed bass meunier
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Recipe by: cemile
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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.
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