PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUC

      Title: PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUC
  Categories: Seafood
       Yield: 4 Servings
  
 MMMMM--------------------MAITRE D"HOTEL SAUCE-------------------------
     1/2    Clove garlic, smashed
     1/4 c  Butter
     1/2 ts Salt
       1 tb Lemon juice
     1/8 ts Pepper
       1 tb Finely minced parsley
 
 MMMMM--------------------------THE FISH-------------------------------
     1/4 c  Yellow cornmeal
       4    1-lb. bass, dressed and
            And skinned
     1/4 c  Flour
       4 tb Butter
            Salt and fresh pepper
  
   This recipe includes a very simple sauce that enhances sauteed,
   broiled or baked fish.  It can be made in camp if you brought parsley
   and usually impresses any old "fried fish angler."
   
   Make the sauce first.
     In a bowl set the butter out to soften.  Then cream it with a fork
   and then a spoon until it is light and fluffy. Work in the salt and
   pepper.
     Mix the smashed garlic and the lemon juice, then work this liquid
   into the butter.  Take a bit of time to do this.
     Mix in the parsley and serve in a gravy boat with a spoon.
     Pan fry the bass remembering to brown the fish on both sides but
   not to over cook.
     Serve hot on hot plates and pass the sauce.
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