Smallmouth a la Spednik Sauteed Bass Meunier
Yield
9 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
bass fillets
heads and tail removed, skinned |
* |
| 75 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 79 | ml |
cornmeal
|
|
| 79 | ml |
all-purpose flour
|
|
| 15 | ml |
vinegar
|
|
| 1 | x |
parsley leaves
for garnish |
*
|
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.
