SAUTÉED SMALLMOUTH BASS
1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
parsley for garnish
Dredge the fillets in a mix of cornmeal, flour, salt and pepper. Sauté slowly in melted butter over medium heat until well browned. Turn; brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir the vinegar into the fat and crispies, heat and pour over the fish.
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