---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Smallmouth a la Spednik Sauteed Bass Meunier
  Categories: Fish/sea
       Yield: 2 servings
  
       2    1 1/2-lb. bass, dressed,          1/3 c  Yellow cornmeal
            Heads and tail removed,           1/3 c  Flour
            Skinned                             1 tb Vinegar
       5 tb Butter                                   Parsley for garnish
            Salt and pepper                
  
   Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
   pepper, and saute slowly in the melted butter over medium heat until well
   browned.
     Turn carefully with a spatula and brown the other side. When the fish has
   turned opaque, remove to a warm platter and garnish with parsley.
     Stir vinegar into the fat and “greables.”  Heat and pour over fish.
  
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