Cajun Fried Bass

Pour 1/2-inch oil into a (cast iron) skillet. Preheat oil to 370 degrees F.

Rinse fillets under cold running water. Pat dry with paper towels. Cut into 4-ounce servings.

In a shallow bowl, whisk together the baking mix, milk and egg. In another shallow bowl, mix together the cornmeal, Cajun seasoning and salt.

Dip the fillets into the wet batter first and then dredge in the cornmeal mixture.

When the oil is hot but not smoking, carefully place the fillets in the skillet. Fry until crisp and browned on the bottom, about 4 minutes. Turn and fry on the other side. Lift out and drain on paper towels.

Serve with lemon wedges, tartar sauce or ranch dressing.