2    1 1/2-lb. bass, dressed,

           Heads and tail removed,
           Skinned
      5 tb Butter

           Salt and pepper
    1/3 c  Yellow cornmeal

    1/3 c  Flour

      1 tb Vinegar

           Parsley for garnish
  Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
  pepper, and saute slowly in the melted butter over medium heat until well
  browned.
    Turn carefully with a spatula and brown the other side. When the fish has
  turned opaque, remove to a warm platter and garnish with parsley.
    Stir vinegar into the fat and "greables."  Heat and pour over fish.