Fish Recipes Index.

Gourmet Fried Bass.


3/4 lb. fillet bass, or other fish (about 6 oz. each), with the skin removed.   1/4 of a teaspoon of salt.   1/4 of a spoon of black pepper.  1/4 a cup of all purpose flour.  3 teaspoons of margarine or butter.   1/2 a cup of thinly sliced fresh mushrooms.  1/4 a cup of chopped shallots.  1 tablespoon of sherry or vermouth.   2 teaspoons of fresh lemon juice.


Sprinkle the fillets with salt and pepper.  Put the flour in a shallow dish.  Coat the fillets in the flour.  In a skillet or frying pan, melt 2 tablespoons of butter over a medium heat.  Add fillets and fry for 5 to 7 minutes or until golden brown.  Drain the fillets on a paper towel and cover them to keep them warm, set them aside.

Reduce the heat to low on the frying pan or skillet, melt the remaining 1 tablespoon of butter or margarine in the pan.  Add mushrooms and the shallots, cook for about 2 to 3 minutes, or until they become tender.  Stir in the sherry and lemon juice.  Take this hot mixture and spoon it over the fried fish and serve.

Fish Recipes Index.

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