Pan-Fried Black Bass

Wipe the fish with a cloth dipped in lightly salted water, about 1 teaspoon of salt per quart of water.

Rub lightly with bacon drippings and roll thoroughly in corn meal.

Dust with a little salt and pepper into cavities.

Bacon drippings should be no less than 1/4-inch deep in the pan, no more than 1/2-inch deep and should be hot enough to brown a 1-inch cube of bread in 2 minutes, no hotter.

Cook until fish is nicely browned on one side, then turn and brown on other side.

Drain on paper before serving on heated plates.