Ingredients:

2 (2-lb) bass or similar fish
1 c milk
1/2 c all-purpose flour
1/2 c white; yellow or blue cornmeal
1/4 c finely minced green onions include some tops
1/2 ts kosher or sea salt
1/2 ts cayenne pepper
1 lemon cut in 4 to 6 wedges
1 tb minced parsley
1 cup unsalted butter (up to)
6 sprigs parsley

Directions:

Cut fish in chunks or fillets. Rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed. Drain on paper towels. Serve hot, garnish each serving with a parsley-edged lemon wedge & a parsley sprig.
Makes 4 to 6 servings.

Submitted by Anna Fuqua

Ingredients:

2 lb bass
2 tb butter
1 onion minced
2 tb parsley minced
6 mushrooms chopped
6 anchovies chopped
1/3 c breadcrumbs
10 sm shrimp cooked or
1 cooked fillet of flounder, sole, or halibut
1 egg slightly beaten
1 lemon juice
2 sl bacon cut in strips for larding
1/2 c butter melted
1 onion sliced
2 tb parsley minced
1 white wine or fish stock
3/4 c sour cream
salt and pepper
Directions:

Remove the center bone but do not cut in half or behead. Wash, pat dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400. To prepare stuffing, melt butter in skillet and when bubbling saute onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and shrimp or cooked fish. Toss and mix in beaten egg. Rince and dry fish, sprinkle inside with salt, pepper and lemon juice. Lard fish across back with bacon strips. Stuff the fish and truss with skewers or sew shut. Spread a little melted butter in a baking dish, add fish and top with onion slices and parsley. Pour the rest of the butter over the fish and vegetables. Bake 45 min basting frequently with wine or stock. Add sour cream to the pan not on the fish for the last 10 min. When fish is done remove trussing and serve on a heated platter garnished with the vegetables and covered with the sauce.
Makes 2 servings.

Submitted by Anna Fuqua