Pan-Fried Bass
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish, bass
cleaned, head and tails removed |
* |
| 1 | x |
bacon drippings
|
*
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish, bass
cleaned, head and tails removed |
* |
| 1 | x |
bacon drippings
|
*
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black 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 to 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.
