- 4 pounds freshwater bass fillets
- 1 tablespoon salt
- 1 cup yellow cornmeal
- Peanut oil
- Lemon wedges
- Fresh parsley sprigs
How to Make It
Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt.
Dredge fish in cornmeal, shaking off any excess cornmeal. Carefully drop fish into deep hot oil (375°). Fry 3 minutes or until fish is golden brown; drain well on paper towels.
Transfer fish to a warm serving platter, and garnish with lemon wedges and parsley sprigs. Serve immediately.