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Boiled Black Bass

  • 4-lb black bass.
  • Salt or lemon juice
  • Sprigs of parsley
  • Lemon wedges
  • Egg sauce
Clean a 4-lb black bass. Place the whole fish on a rack or in a cheesecloth bag; cook it in a large amount of boiling water in a covered pan for about half an hour. A little salt or lemon juice added to the cooking water improves the flavor and helps retain the light color of the fish. Avoid overcooking, which makes the flesh soft and watery. When done, lift the fish out of the water, remove the dark skin, place on platter and garnish with sprigs of parsley , lemon wedges and egg sauce. Serves 6.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min


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