Southern-Fried Bass
* Serves: 2 Prep Time: 1 1/2 hours 1 1/2 lbs. bass fillets
* 1 qt. buttermilk
* salt
* 1 qt. peanut oil
* 1 lb. cornmeal (extra fine)
Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.
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