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.