Gary'S Fried Fresh Bass - cooking recipe

Ingredients

2 lbs bass fillets, 8 (cleaned and de-boned)
2 cups whole milk
1 -2 cup flour (extra-fine)
1/2 teaspoon paprika
1 dash salt & pepper
3 cups Crisco

Preparation

Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too -- ) in a large zip-lock bag.
Cover with milk and seal bag. Refrigerate overnight.
Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
Coat each fillet with Wondra Flour.
Meanwhile, preheat Crisco in iron skillet on medium-high heat.
Fry fillets in 1/2\" of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
Drain on paper towels when done.