8 medium bass halves
4 cups diced potatoes
2 eggs
1 1/2 tsp salt
4 tbs margarine
1/2 tsp pepper
1/2 tsp red pepper
1/4 tsp lemon juice
1/2 tsp Tobasco sauce
1/2 cups olive oil
Chop bass into small pieces. Boil diced potatoes until soft, drain, and mash. Add all ingredients
except bass and blend until well mixed. Add bass and mix lightly. Heat olive oil in large skillet and drop mixture by tablespoon into skillet. Turn once. When both sides are browned, serve hot.
