Pan Fried Bass

These fish fillets have a crispy, crunchy exterior thanks to a combination of seasoned breadcrumbs and cornmeal. Serve with tartar sauce, white-and-wild rice and steamed broccoli.

Ingredients

  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon water
  • 1 large egg white
  • ¼ cup seasoned breadcrumbs
  • 2 tablespoons cornmeal
  • 4 (6-ounce) bass fillets, skinned
  • 2 teaspoons vegetable oil
  • 1 teaspoon butter
  • 4 lemon wedges

Directions

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