Recipe - Smallmouth A La Spednik Sauteed Bass Meunier

2 1 1/2lb. bass, dressed,
Heads and tail removed,
Skinned
5 tablespoon Butter
Salt and pepper
1/3 cup Yellow cornmeal
1/3 cup Flour
1 tablespoon Vinegar
Parsley for garnish

Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
pepper, and saute slowly in the melted butter over medium heat until well
browned.
Turn carefully with a spatula and brown the other side. When the fish has
turned opaque, remove to a warm platter and garnish with parsley.
Stir vinegar into the fat and "greables." Heat and pour over fish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini