Pan-Fried Black Bass with Maitre D'hotel Sauc
| Yield: | 4 Servings |
| Categories: | Seafood |
| MAITRE D"HOTEL SAUCE | ||
| 1/2 | Clove garlic, smashed | |
| 1/4 | c | Butter |
| 1/2 | ts | Salt |
| 1 | tb | Lemon juice |
| 1/8 | ts | Pepper |
| 1 | tb | Finely minced parsley |
| THE FISH | ||
| 1/4 | c | Yellow cornmeal |
| 4 | 1-lb. bass, dressed and | |
| And skinned | ||
| 1/4 | c | Flour |
| 4 | tb | Butter |
| Salt and fresh pepper |
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