Pan-fried bass

Yield: 1 Servings

Ingredients:

4 Bass

Instructions:

cleaned head and Tails removed Bacon drippings Corn meal Salt and pepper 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 1/4 - 1/2 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. Source: The Canadian Heritage Cookbook ch. Cindy Hartlin Oakville Ontario. Canada chartlin@total.net