Pan Fried Black Bass With Maitre D'hotel Sauce

Recipe Ingredients

		Maitre D'hotel Sauce
1/2		Garlic - smashed
1/4 cup	49g / 1.7oz	Butter
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Lemon juice
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Finely minced parsley
		The Fish
1/4 cup	15g / 0.5oz	Yellow cornmeal
4		Bass - dressed and
		And skinned
1/4 cup	15g / 0.5oz	Flour
4 tablespoons	60ml	Butter
		Salt and fresh pepper

Recipe 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.

Source:
Janie Hibbler

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