Lake bass with brown butter -- seared with a hard crust and rested before the knife.
Prep 11 min · Cook 12 min
Rinse and pat the lake bass dry, then season and dredge it in seasoned cornmeal until well coated.
Heat a half-inch of oil in a cast-iron skillet until it shimmers and a pinch of meal sizzles.
Fry in batches without crowding, turning once, until golden and crisp on both sides.
Drain on a rack -- never paper alone -- so the crust stays crackly.
Serve hot with brown butter, with lemon on the side.
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