Pan-Fried Black Bass

1. 1

   Wipe the fish with a cloth dipped in lightly salted water, about 1 teaspoon of salt per quart of water.

2. 2

   Rub lightly with bacon drippings and roll thoroughly in corn meal.

3. 3

   Dust with a little salt and pepper into cavities.

4. 4

   Bacon drippings should be no less than 1/4-inch deep in the pan, no more than 1/2-inch deep and should be hot enough to brown a 1-inch cube of bread in 2 minutes, no hotter.

5. 5

   Cook until fish is nicely browned on one side, then turn and brown on other side.

6. 6

   Drain on paper before serving on heated plates.

No additional tips available.