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1 1/2 lbs. bass fillets
1 qt. mayonnaise or salad dressing
6 oz. soy sauce
Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until the color of the mixture matches a new copper penny. Cover entire surface of each fillet with mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up and scales flake, remove and serve.
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