Pan Fried Smallmouth Bass Recipe
large egg whites (lightly beaten)
pound bass fillets (skinned)
lemon (cut into wedges)
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Combine flour, salt, and pepper in a 1-gallon food grade plastic disposable bag.
In a wide dish mix together the seasoned bread crumbs and cornmeal.
In a medium size, bowl whisks together the egg whites and water.
Shake fillets one at a time in the flour mixture, and then roll them in the bread crumbs.
Place the oil and butter in a large skillet over medium-high heat. Cook the fish until golden brown on both sides and fish flakes easily with a fork.
Serve with lemon wedges
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