Instructions: 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.

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