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| RECIPE FOR PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUC |
Title: Pan Fried Black Bass With Maitre D'hotel Sauc
Serves: 4
Ingredients:
| --------- | MAITRE D"HOTEL SAUCE --------- | | 0.50 | | Clove garlic, smashed | | 0.25 | c | Butter | | 0.50 | ts | Salt | | 1.00 | tb | Lemon juice | | 0.12 | ts | Pepper | | 1.00 | tb | Finely minced parsley | | --------- | THE FISH --------- | | 0.25 | c | Yellow cornmeal | | 4.00 | | 1-lb. bass, dressed and | | | And skinned | | 0.25 | c | Flour | | 4.00 | tb | Butter | | | Salt and fresh pepper |
Instructions:
This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish.
It can be made in camp if you brought parsley and usually impresses any old ""fried fish angler.
" Make the sauce first.
In a bowl set the butter out to soften.
Then cream it with a fork and then a spoon until it is light and fluffy.
Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into the butter.
Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to over cook.
Serve hot on hot plates and pass the sauce.
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