Parmesan Bass

The Record’s “Recipe of the Week”:
Parmesan Bass by Harold Tindell

1 bass, skin removed
1 egg
Salt
Lemon Peel
Grated bread
Butter
Parmesan cheese

Beat together the egg, salt, and lemon peel.

Wet the bass with cold water. Cover in grated bread.

Fry in plenty of butter. When the fish turns golden, cover generously with parmesan cheese. The cheese will melt quickly. Must be eaten immediately.