You have no idea of what you are talking about
: 1 to 1 1/2 lb of bass fillets
In a bath of milk and egss, with dash of Tobascco
Corn Flour ( not corn meal) seasonded with salt,pepper,oregano, cyane pepper and garlic salt
Heat a heavy skillet up with vegatable oil in it
Drag the fillets trhough the flour mixture
Place in Frying pan, average size filllet, less than 2 minutes each side
It's great, learned it when I lived in New Orleans
I practice catch and release, I have friends who don't and I usually get called on to cook em, so I eat some. As long as the were caught leagally and within limit, imagine that what a novel idea, Man fishes for food :exclamation
With all that stuff on the fillet how do you even taste the fish?or is that the idea?