Recipe - Sassy Southern Crumb-Coat Bass

2 (2lb) bass or similar fish
1 cup Milk
One half cup Allpurpose flour
One half cup White; yellow or blue
cornmeal
One fourth cup Finely minced green onions;
include some tops
One half teaspoon Kosher or sea salt
One half teaspoon Pequin quebrado; cayenne
pepper; or add liquid
hot pepper sauce to the
milk
1 Lemon; cut in 4 to 6 wedges
1 tablespoon Minced parsley
1 cup Unsalted butter
4 (up to)
6 Sprigs parsley

Cut fish in chunks or fillets; rinse well, then soak in salted water 30
minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In
another large, shallow bowl, combine flour, cornmeal, green onions, salt
and pequin or cayenne. Dust center edge of each lemon wedge with minced
parsley; set lemon wedges aside & add any remaining minced parsley to
coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece
of fish into coating, being sure to crush coating into fish for maximum
flavor. Cook fish until golden on all sides, turning as needed; drain on
paper towels. Serve hot; garnish each serving with a parsleyedged lemon
wedge & a parsley sprig. Makes 4 to 6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.