What to do when the fish dies and you can't release it.
Italian Flavored Bass
America's Favorite Fish Recipes, compilation from the Freshwater Angler
Italian Flavored Bass
America's Favorite Fish Recipes, compilation from the Freshwater Angler
3/4 lb. bass fillets, skin removed, cut into 1 1/2 to 2-inch pieces
1/2 cup milk
1 egg, beaten
1 tablespoon water
1 cup Italian seasoned dry bread crumbs
2 tablespoons margarine or butter
2 tablespoons peanut oil
Place fish in small mixing bowl. Pur milk over fish. Stir to coat. Cover with plastic wrap. Chill 30 minutes. In another wmall mixing bowl, combine egg, and water. Drain and discard milk from fish. Place fish in egg mixture. Stir to coat. Cover with plastic wrap. Chill 15 minutes.
Drain and discard egg mixture from fish. Place bread crumbs in shallow dish. Dredge fish in crumbs to coat.
In 10-inch skillet, heat margarine and oil over medium heat. Add fish. Fry for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper-towel lined plate.
Serves two.