4 slices bacon, chopped
1 rib celery, chopped
2 c. coarse bread crumbs
1 tbsp. chopped fresh parsley
Salt and pepper
1 egg
1 tbsp. milk
1/2 c. cornmeal
4 scrob fillets (1 1/2 lb. total)

Heat oven to 425 degrees. Cook bacon until crisp and set aside. Pour off and reserve all but 2 tablespoons fat. Add onion and celery and cook until soft. Off heat, stir in bread crumbs, parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper and bacon. Beat egg and milk. Combine cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip skinned side of 2 fillets in egg mixture and then in cornmeal mixture. Lay the 2 fillets, cornmeal side down, on an oiled baking sheet. Mound stuffing on fish. Coat remaining fillets and lay on top of stuffing, cornmeal side up. Sprinkle with 2 tablespoons of the bacon drippings. Bake until crisp, 10-13 minutes.