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White Bass Fry from Lake Buchanan Recipe

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This recipe for White Bass Fry from Lake Buchanan, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Felix Danz

Category:
Category:

Ingredients:  
Ingredients:  
white bass
cooking oil
cornmeal

Directions:
Directions:
Heat grease in deep pot to 417 degrees. Be sure exact temperature is maintained as this is necessary for excellent results.

Take unscaled frozen fish (it is important that fish have all scales on them for perfect fish flavor) and drop in hot grease (417) degrees until golden brown, about 10 minutes..

Remove from grease and cool. Put on serving platter and carry to back door. Then call "Kitty" "Kitty" and when cat arrives feed fish to it.

This recipe stolen from private collection of F. E. Danz.

Personal Notes:
Personal Notes:
Many years ago we fried a lot of bass. Shortly before Ross and I got married, Daddy accidently fried a batch of fish that had not been scaled and did not discover it until too late. When a friend was collecting recipes from family members to compile my first cookbook (1966), Daddy wrote out this recipe. I still have the original in his handwriting and it brings back many fond memories.

Denise

 

 

 

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