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Fresh Water Fish Fry
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2 lbs. small-mouth, large-mouth or calico
bass*
2 tsp. salt
Pepper
1/2 cup cornmeal, yellow or white
1/2 cup flour
2 tbl. butter
2 tbl. bacon fat
2 tsp. chopped parsley
1 lemon, sliced
*(Or sunfish, blue gill, or crappie, dressed).
Dress the fish, wipe them dry with a paper towel and season well with salt and pepper. Roll them in a mixture of cornmeal and flour until well coated. Heat the butter and bacon fat in a skillet and brown the fish for 4 minutes on each side, or until golden brown, and flesh flakes when fork-tested. Serve at once, garnished with chopped parsley and lemon slices. 4 to 6 servings. The above recipe will serve well for almost any small freshwater pan fry such as brook trout, perch, pickerel, etc. - and you can use bread crumbs or cracker meal in place of cornmeal, and almost any kind of fat or vegetable oil.
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