Pan-Fried Bass



4 servings

Recipe from

Oxmoor House


4 (3/4-pound) dressed freshwater bass
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup cornmeal
1/4 cup butter or margarine
1/4 cup bacon drippings
Chopped fresh parsley
Lemon wedges


Rinse fish thoroughly in cold water; pat dry. Make a shallow S-shaped cut on each side. Sprinkle fish with salt and pepper; set aside.

Combine flour and cornmeal; stir well. Dredge fish in flour mixture.

Heat butter and bacon drippings in a large skillet to 350°. Cook fish 15 minutes on each side or until golden brown. Drain well on paper towels.

Transfer fish to a warm serving platter; sprinkle with parsley, and garnish with lemon wedges. Serve immediately.