Best Fried Lake Fish Recipes

FRESH FRIED LARGEMOUTH BASS

Fresh Fried Largemouth Bass image

Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer bass over bream. Serve with cut fries if desired.

Provided by Soup Loving Nicole

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound largemouth bass fillets, cut into bite-sized pieces
2 tablespoons salt
vegetable oil for frying
½ cup yellow cornmeal
¼ cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
½ teaspoon ground black pepper

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

FRIED LAKE FISH

Fried Lake Fish image

This perch recipe couldn't be simpler: Season, sear, and you're done.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

4 (6-ounce) pike or perch fish fillets
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup Wondra flour
2 tablespoons butter
2 tablespoons olive oil
1 lemon, cut into wedges, for garnish

Steps:

Season fish fillets with salt and pepper and dust with flour.
Heat butter and oil in a large nonstick skillet over medium-high heat. Place fish in skillet, skin side down, and cook 4 minutes, until skin is crispy and brown. Gently turn fish and continue cooking, just until cooked through and fish flakes when pierced with the tines of a fork, 3-4 minutes more.
Transfer fish to serving plates, garnish with lemon wedges, and serve immediately with a Relish Platter.

MOM'S FRIED FISH

Mom's Fried Fish image

Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.-Julie Jahnke, Green Lake, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 eggs, lightly beaten
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds whitefish fillets, cut in half lengthwise
Oil for frying
TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion

Steps:

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

Nutrition Facts :