2 lbs. sm.-mouth, lg.-mouth or calico bass
2 tsp. salt
Pepper
1/2 c. cornmeal, yellow or white
1/2 c. flour
2 tbsp. butter
2 tbsp. bacon fat
2 tsp. chopped parsley
1 lemon, sliced

(Or sunfish, blue gill, or crappie, dressed).

Dress the fish, wipe them dry with a paper towel and season well with salt and pepper. Roll them in a mixture of cornmeal and flour until well coated. Heat the butter and bacon fat in a skillet and brown the fish for 4 minutes on each side, or until golden brown, and flesh flakes when fork-tested. Serve at once, garnished with chopped parsley and lemon slices. 4 to 6 servings.

The above recipe will serve well for almost any small freshwater pan fry such as brook trout, perch, pickerel, etc. - and you can use bread crumbs or cracker meal in place of cornmeal, and almost any kind of fat or vegetable oil.