Pan-Fried Black Bass - cooking recipe

Ingredients

4 whole fish (about 3/4 lb. each), heads and tails removed
bacon drippings
corn meal
salt and pepper

Preparation

Wipe the fish with a cloth dipped in lightly salted water, about 1 teaspoon of salt per quart of water.
Rub lightly with bacon drippings and roll thoroughly in corn meal.
Dust with a little salt and pepper into cavities.
Bacon drippings should be no less than 1/4-inch deep in the pan, no more than 1/2-inch deep and should be hot enough to brown a 1-inch cube of bread in 2 minutes, no hotter.
Cook until fish is nicely browned on one side, then turn and brown on other side.
Drain on paper before serving on heated plates.