Pan-fried smallmouth bass

Today was my brother-in-law Marty’s last day with us, and his magic touch with fish netted him a small trout and a big, honking, 4-pound smallmouth bass.  Despite the warnings posted about mercury levels in our bass (the trout is stocked, and mercury-free), we ate it.  Marty coated the filets with a combination of breadcrumbs and chopped pecans, and we had them for lunch with leftover baked beans from our burn day dinner.

I have to admit that trout is a better eating fish than bass, but it’s hard to imagine any fish, absolutely fresh from the lake or the sea, tasting bad.