Smallmouth a la Spednik Sauteed Bass Meunier
Yield
9 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
bass fillets
heads and tail removed, skinned |
* |
| 5 | tablespoons | butter |
|
| 1 | x | salt and black pepper |
*
|
| ⅓ | cup | cornmeal |
|
| ⅓ | cup | all-purpose flour |
|
| 1 | tablespoon | vinegar |
|
| 1 | x |
parsley leaves
for garnish |
*
|
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Directions
Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and sauté slowly in the melted butter over medium heat until well browned.
Turn carefully with a spatula and brown the other side.
When the fish has turned opaque, remove to a warm platter and garnish with parsley.
Stir vinegar into the fat and "greables.
Heat and pour over fish.
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