Best 3 Fresh Fried Largemouth Bass Recipes
**Fried Largemouth Bass: A Crispy Delight for Seafood Enthusiasts**
Indulge in the crispy delight of freshly fried largemouth bass, a culinary masterpiece that tantalizes taste buds with every bite. This iconic dish, celebrated in the realm of Southern cuisine, showcases the succulent flesh of largemouth bass, expertly coated in a golden-brown batter and fried to perfection. The result is a symphony of flavors and textures, where the crispy exterior yields to tender, flaky fish, complemented by a delectable array of herbs and spices. Whether served as a main course or as part of a seafood platter, fried largemouth bass is a true crowd-pleaser, offering a taste of Southern hospitality that will leave you craving for more. Explore the diverse recipes featured in this article, ranging from classic Southern-style fried bass to innovative variations that incorporate unique ingredients and cooking techniques. Embark on a culinary journey that celebrates the versatility and deliciousness of this freshwater fish, and discover new ways to enjoy this Southern delicacy.
FRESH FRIED LARGEMOUTH BASS
Steps:
- Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined.
- Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
- Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 20.4 g, Cholesterol 77 mg, Fat 26.7 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 3.9 g, Sodium 3799 mg, Sugar 0.4 g
GARY'S FRIED FRESH BASS
This is how my ex-DH cooks fish that he and my kids catch right here in 14-Mile Creek and Indian Creek in Southern Indiana...I hate to sound like such a simpleton, but this is the real, simple, "Mountain-Man" thing, a down-to-earth fresh fish recipe! NEVER any leftovers, although the kids get pretty grossed out watching ex-DH clean and fillet the fish!!! :) P.S. ex DH says you "Gotta have a 10" iron skillet for this one." VISUAL WARNING: The pictures were taken the last time ex-DH cooked this, and he is a VERY MESSY cook! LOL!
Provided by Stacky5
Categories Bass
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too -- ) in a large zip-lock bag.
- Cover with milk and seal bag. Refrigerate overnight.
- Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
- Coat each fillet with Wondra Flour.
- Meanwhile, preheat Crisco in iron skillet on medium-high heat.
- Fry fillets in 1/2" of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
- Drain on paper towels when done.
Nutrition Facts : Calories 1806.5, Fat 166.4, SaturatedFat 50.9, Cholesterol 166.3, Sodium 211.9, Carbohydrate 29.9, Fiber 0.9, Sugar 6.3, Protein 49.9
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
Tips:
- Choose the right size bass: For frying, it's best to use largemouth bass that are 12-15 inches long. These will yield the most meat and have a good balance of flesh to bone.
- Clean and prepare the bass: To clean the bass, first scale it, then gut it and remove the head and fins. Rinse the bass thoroughly inside and out, and pat it dry with paper towels.
- Score the bass: Scoring the bass will help the marinade penetrate the flesh and make it more flavorful. Use a sharp knife to make shallow cuts in the fish, about 1/4-inch deep and 1 inch apart.
- Marinate the bass: To marinate the bass, combine olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a large bowl. Add the bass and turn to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Bread the bass: To bread the bass, dredge it in flour, then egg, then breadcrumbs. Be sure to coat the fish evenly on all sides.
- Fry the bass: Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the skillet. Fry the bass in batches, for 3-4 minutes per side, or until golden brown and cooked through. Drain the fish on paper towels before serving.
Conclusion:
Fresh fried largemouth bass is a delicious and easy-to-make dish that's perfect for a summer meal. By following these tips, you can ensure that your bass is cooked to perfection and bursting with flavor. Serve with your favorite sides, such as coleslaw, potato salad, or fries, and enjoy!
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