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| | | Bass Hemmingway | Favorite of Herb Thorn - Sheffield Lake, Ohio
| | Course: | Main Entrée | | Servings: | 6 | |
Ingredients & Instructions:
2 ¼ lbs. bass, skin removed
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 cup all-purpose flour
¾ cup flat beer
1 tablespoon olive oil
1 tablespoon soy sauce
2 eggs, separated
1 teaspoon dry mustard
1 cup Provolone cheese
1 cup Muenster cheese
¼ cup snipped fresh parsley
¼ cup bacon drippings
¼ cup margarine or butter
Lemon wedges
Place bass fillets between 2 sheets of plastic wrap or wax paper. Pound gently with flat side of metal mallet. Remove top sheet of wrap. Sprinkle top side of fillet evenly with Parmesan, salt and pepper. Set aside.
In medium mixing bowl, beat together flour, beer, oil, soy sauce, egg yolks and mustard. Cover beer batter and chill.
In medium mixing bowl, beat egg whites at high speed to soft peaks. Fold egg whites into beer batter.
In 12-inch skillet, heat bacon drippings and margarine over medium heat. Dip each roll-up in batter. Add to skillet. Fry for 10-13 minutes, or until all sides are deep golden brown, turning occasionally. Drain on paper-towel-lined plate.
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