Gary'S Fried Fresh Bass

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   ["Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too -- ) in a large zip-lock bag.", "Cover with milk and seal bag. Refrigerate overnight.", "Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).", "Coat each fillet with Wondra Flour.", "Meanwhile, preheat Crisco in iron skillet on medium-high heat.", "Fry fillets in 1/2"" of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.", "Drain on paper towels when done."]

No nutritional information available.

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