BREADED FILLET OF BASS
Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep
fat. Serve very hot with Tartar Sauce.
BREADED BASS WITH BACON
Clean the fish and cut into pieces. Season with pepper and salt,
roll in flour, then in beaten egg, then in bread-crumbs. Fry in
deep fat and serve with a border of rashers of bacon fried
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separately. Garnish with parsley.
BOILED SEA-BASS WITH PARSLEY SAUCE
Put two medium-sized cleaned sea-bass into a fish-kettle with a
bunch of parsley. Cover with salted and acidulated water, bring
to the boil, simmer for half an hour, drain, garnish with lemon
and parsley, and serve with a parsley sauce.
FRIED SEA-BASS WITH TARTAR SAUCE
Clean and wipe small sea-bass, score the sides deeply, dip in milk,
roll in flour, fry in deep fat, drain, sprinkle with salt, and
garnish with quartered lemons and fried parsley. Serve with Tartar
Sauce.
MATELOTE OF SEA-BASS
Clean three pounds of sea-bass and cut in convenient pieces for
serving. Put into a saucepan with a bunch of parsley, salt and
pepper to season, and a teaspoonful of sweet herbs. Add two onions,
sliced, and two small cloves of garlic.
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