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Smallmouth a la Spednik Sauteed Bass Meunier Recipe
Serves 2
Ingredients: 2 1 1/2-lb bass, dressed, heads and tail removed, skinned
5 tbsp butter
Salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tbsp vinegar
Parsley for garnish
Instructions: 1. Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned.
2. Turn carefully with a spatula and brown the other side.
3. When the fish has turned opaque, remove to a warm platter and garnish with parsley.
4. Stir vinegar into the fat and "greables".
5. Heat and pour over fish.
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