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.
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
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
- Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
- To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
- Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
- To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
- For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!
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
BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE
Steps:
- Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
- Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
- Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
- Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
- Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.
PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille
Provided by Raymond Blanc
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
- Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
- Once cool, lift the leaves out and squeeze to remove any excess water.
- Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
- For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
- Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
- With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
- To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
- Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.
Nutrition Facts : Calories 645 calories, Fat 54 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
PAN FRIED SEA BASS
Steps:
- Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.
TOM'S DEEP FRIED BASS
Tom took us fishing for small mouth bass and afterwords had a fish fry..yummy yummy..I took my fish fillets home, froze them and had go buy a small deep fryer. This is the best fish I ever ate. Of course, one of my friends goes fishing all the time, and gives me small bags of fish ..Cleaned, filleted and zip locked..I am so...
Provided by deb baldwin
Categories Fish
Time 35m
Number Of Ingredients 9
Steps:
- 1. Set up your deep fryer, as per your instructions on the deep fryer. I set mine out side on a special table or in the garage..not in the house. Fill with your oil of choice and set temperature as per instructions. Mine does not take long to get to right temperature..375 degrees
- 2. Mix your batter: combine the pancake mix, lemon pepper, beer (opt) and water..Mix. The batter should be on the runny side, not thick. Just to thinly coat fish. Put Panko into a seperate pan. And next: Have a cake rack set over paper towels. (to set the fish on) Dip fish (I put a few pieces in the batter)in the bowl of mixed batter. Let batter run off a little bit and then coat with Panko, both sides. Set the Panko, dipped fish, on the cake rack to rest and dip the next piece..Only do one at a time.
- 3. Put the fish into the basket of the deep fryer, do not crowd. Lower basket into oil and deep fry till crip and brown...approx 4 to 5 minutes depending on your fryer. Remove to a cookie sheet, lined with a paper towel (set in warm oven to hold for next batch) Every one around here, just starts eating them as soon as they come out of the fryer.
- 4. Serve with a homemade (or store bought) tarter sauce and slices of lemon.
PAN -FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE
Steps:
- To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish. To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!
ROASTED STRIPED BASS WITH RED PEPPER-SPANISH PAPRIKA SAUCE WITH BATTER FRIED POTATOES
Steps:
- Toast the paprika in a small skillet over medium heat until the aroma emerges and the color deepens, about 2 minutes. Remove from the heat. In a blender, combine the paprika with the vinegar, honey, and red peppers and blend well. Slowly add the oil and blend until emulsified. Season with salt and pepper.
- For the Bass: Preheat the oven to 400 degrees F. Make 4 diagonal cuts on each side of each fish, reaching all the way down to the bone. Season to taste with salt and pepper. Place a large roasting pan on a burner over high heat. When pan is hot add oil. Heat oil to almost smoking. Place the fish in the roasting pan and sear until golden brown, about 1 to 2 minutes per side. When fish is seared, place the roasting pan into the oven and roast for 12 to 14 minutes, depending on the size of the fish. Arrange the fish on a large serving platter with batter fried potatoes and drizzle with sauce.
- For the Batter Fried Potatoes: In a mixing bowl, combine the beer, egg, milk, flour, and melted butter and mix well. Add salt and pepper to taste.
- Add the thyme to the beer batter. Place the batter and the seasoned flour in 2 separate bowls. Season the potato slices with salt and pepper to taste. In a saute pan over medium heat, heat the oil to 375 degrees F or until a drop of batter sizzles on contact. Dredge the potato slices in the flour, dip them in the batter, and fry in batches until golden brown on both sides, about 2 minutes. Drain on paper towels and season with salt and pepper to taste.
PAN-FRIED SEA BASS WITH MISO, LEMON, AND THYME-GLAZED ROASTIES
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Provided by Alice Liveing
Categories HarperCollins Fish Seafood Dinner Bass Parsnip Sweet Potato/Yam Carrot Potato Quick and Healthy Healthy Wheat/Gluten-Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6
- In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
- Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
- Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
- When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
- Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
- Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.
PAN-FRIED SEA BASS WITH PUTTANESCA SAUCE & CELERIAC CHIPS
Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.
- Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.
- Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.
- Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.
- Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium
PAN FRIED SEA BASS WITH POTATOES AND CHORIZO
A delicious dish combining the flavours of sea bass and chorizo with potatoes and red veggies served with garden greens.
Provided by tidysue
Time 35m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Peel and chop the potatoes into cubes and place in a pan of water, cook the potatoes for around 15 minutes until soft and drain. Heat a frying pan with a bit of olive oil.
- Cut your chorizo in half then into half strips and set aside. Chop your red pepper into small strips, and the red onion into strips also, and add to your hot frying pan along with your crushed garlic cloves and rosemary and cook for a couple of minutes until onions have softened. Now add the chorizo and let the juices flow before then adding your potatoes and cooking them stirring occasionally for around 10 mins.
- Heat a griddle pan with a little oil ready for your sea bass fillets. Pat skins dry with kitchen towel and season with salt and pepper. Prepare and put your greens on to cook through. I used fine green beans and broccoli this should take no more than 10 minutes.
- Place the sea bass in to the hot pan skin side down and place a small plate on top of your fillets to prevent them from curling up. Cook your fillets for 4-5 minutes or until skin is crispy.
- Serve your fillet on top of the potatoes and chorizo mix and dish up with the greens.
SOUTHERN FRIED BASS FILLETS
Great taste crispy, crunchy with a little heat.
Provided by barbara lentz
Categories Fish
Time 20m
Number Of Ingredients 8
Steps:
- 1. Heat a deep fryer to 375 degrees. Mix the cornmeal, garlic powder, onion powder, cayenne, paprika and salt together in one shallow dish
- 2. Place the buttermilk in a separate shallow dish. Dredge the fish fillets in the buttermilk then roll in the cornmeal mixture. Deep fry for about 5 minutes
- 3. Drain on rack. Serve with your favorite tartar sauce
TEXAS FRIED SEA BASS WITH A RASPBERRY HONEY SOY GLAZE
Steps:
- In a large high-sided saute pan, heat canola oil to 375 degrees F.
- Place 2 jalapenos rings on top of each fish fillets. Then wrap each fillet with 1 bacon slice, covering jalapeno rings. Dip into batter and drop into the hot oil. Fry until nice they have a golden brown color, approximately 5 minutes. Place onto either a serving platter or plate and drizzle glaze over fried fish. Drizzle 1/2 teaspoon orange liqueur over each fish and garnish with orange zest.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
- In a medium bowl combine all the ingredients. Let it sit for 5 minutes. Consistency should be like pancake batter. If too thick add more beer.
- In a small pot over medium heat, add all ingredients, except sugar, and let simmer for 20 minutes. Add sugar and let simmer for another 5 minutes.
SWEET AND SOUR PAN-FRIED SEA BASS
Steps:
- Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl and season with salt and pepper. Dredge fillets through flour and shake off excess. Heat 1/2 cup oil in a large frying pan over medio heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to dishes and discard the frying oil. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish and sprinkle with parsley .
PAN FRIED BASS WITH CUCUMBER SALSA
Great fresh dish for summer
Provided by barbara lentz
Categories Fish
Time 20m
Number Of Ingredients 9
Steps:
- 1. Make the salsa: Mix the cucumber, soy sauce, rice vinegar, scallions, sugar and cilantro together and set in fridge for flavors to meld
- 2. Season the fish fillets with salt and pepper. Place oil in skillet and fry the fish about 4 minutes each side depending on how thick they are.
- 3. Serve with salsa
CAJUN PAN FRIED BASS
Steps:
- 1. Mix the egg and beer together in a shallow dish. Mix the crackers, salt, Cajun seasoning, and pepper together in another shallow dish.
- 2. Place oil in a large skillet. Dredge the fish in egg mixture then coat in cracker mixture. Fry in hot oil 3 minutes each side more or less depending on how thick the fillets are
FRIED BASS
I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.
Provided by Mr. Greekagojun
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
- Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
- Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 466 calories, Carbohydrate 25.7 g, Cholesterol 301.4 mg, Fat 22.3 g, Fiber 2.7 g, Protein 41.7 g, SaturatedFat 4.5 g, Sodium 629.6 mg, Sugar 0.8 g
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