Pan-fried bass

Yield: 1 Servings

Measure Ingredient
4 \N Bass, cleaned, head and
\N \N Tails removed
\N \N Bacon drippings
\N \N Corn meal
\N \N 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 ¼ - ½ 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@...

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