another fresh seafood idea

• 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
• 1 tablespoon milk
• 1 egg, beaten
• 1 teaspoon garlic, pressed
• ¼ cup yellow cornmeal
• ¼ cup flour
• 1 tablespoon fresh parsley, chopped
• salt
• black pepper, freshly ground
• 2 tablespoons canola oil
• 2 tablespoons butter

In a shallow dish, blend milk with egg and garlic. In another shallow dish, blend cornmeal, flour and parsley.

Sprinkle fish with salt and pepper. Dip in egg mixture, then dredge in cornmeal mix.

Heat oil in a skillet to 375° F. Add butter and melt. Fry fish until golden brown, about 4 to 5 minutes on both sides.

Contributed by Joyce Taylor  MM2