Pan-fried bass
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bass, cleaned, head and | |
| Tails removed | ||
| Bacon drippings | ||
| Corn meal | ||
| Salt and pepper | ||
Directions
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@...