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@...