Sassy southern crumb-coat bass
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (2-lb) bass or similar fish | |
| 1 | cup | Milk |
| ½ | cup | All-purpose flour |
| ½ | cup | White; yellow or blue cornmeal |
| ¼ | cup | Finely minced green onions; include some tops |
| ½ | teaspoon | Kosher or sea salt |
| ½ | teaspoon | Pequin quebrado; cayenne pepper; or add liquid hot pepper sauce to the milk |
| 1 | Lemon; cut in 4 to 6 wedges | |
| 1 | tablespoon | Minced parsley |
| 1 | cup | Unsalted butter (up to) |
| 6 | Sprigs parsley | |
Directions
Cut fish in chunks or fillets; rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed; drain on paper towels. Serve hot; garnish each serving with a parsley-edged lemon wedge & a parsley sprig. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .