Smallmouth A La Spednik Sauteed Bass Meunier

Serves:

Ingredients:

2 1 1/2-lb. bass, dressed,
Heads and tail removed,
Skinned
5 tb Butter
Salt and pepper
1/3 c Yellow cornmeal
1/3 c Flour
1 tb Vinegar
Parsley for garnish

Method:

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.
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.