Southern Fried Bass
1 1/2 lbs. bass fillets
1 qt. buttermilk
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. Using extreme caution, drop a kitchen match into
heated oil to determine proper cooking temperature. If match ignites, oil
is ready. Do not turn fillets while cooking. When fillets float in heated
oil, remove and serve.