Best Toms Deep Fried Bass Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

10 EASY WAYS TO COOK BASS



10 Easy Ways to Cook Bass image

Try these bass recipes for easy fish meals everyone will flip for. From baked to pan-fried to deep-fried, there are plenty of ways to enjoy bass.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 10

Pan-Fried Sea Bass with Lemon Garlic Herb Sauce
Simple Oven-Baked Sea Bass
Pan-Seared Chilean Sea Bass
Chilean Sea Bass with Asian Sauce
Miso-Glazed Chilean Sea Bass
Grilled Chilean Sea Bass with Hatch Chile Corn Salsa
Deep-Fried Sea Bass
Baja Fish Tacos
Rigatoni with Sea Bass and Tomatoes
Sea Bass on Smoky Chorizo Chowder

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a bass recipe in 30 minutes or less!

Nutrition Facts :

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

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

DEEP FRIED SEA BASS



Deep Fried Sea Bass image

I like this recipe because its quick and simple. I found it on a web search at "The Recipe Box" web site. My preferrence is spicier so I added several ingredients.

Provided by Denahue

Categories     Bass

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

sifted all-purpose flour
3 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon fresh ground white pepper
1 teaspoon spice essence
2 teaspoons baking powder
2 lbs fish fillets
2 eggs
1 cup milk
2 tablespoons oil

Steps:

  • Into a deep-fryer, preheat frying oil to 375°F [190°C].
  • Into a bowl, mix together flour, salt, both peppers, Essence, and baking powder.
  • Coat fish fillets with mixture, reserving remaining mixture.
  • Lightly beat eggs; beat in milk and oil.
  • Mix in remaining reserved flour mixture; beat until smooth.
  • Dip fish into mixture.
  • Deep-fry fish fillets until crunchy and golden brown.
  • Drain onto paper toweling.

Nutrition Facts : Calories 251.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 150.8, Sodium 1445.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.1, Protein 38

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

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.

FRIED BASS



Fried Bass image

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

Categories     Seafood     Fish

Time 25m

Yield 3

Number Of Ingredients 9

1 cup peanut oil for frying, or as needed
3 eggs
1 tablespoon water
3 (6 ounce) fillets striped bass fillets, skinned
1 teaspoon Cajun seasoning
1 teaspoon lemon pepper
½ cup flour
1 (1 ounce) package salt-and-vinegar potato chips, crushed
1 lemon, cut into wedges

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

PAN-FRIED STRIPED BASS WITH LEMON SAUCE



Pan-Fried Striped Bass with Lemon Sauce image

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

1/4 cup extra-virgin olive oil
1/4 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt
Fresh-ground black pepper
4 pieces striped bass, skin on (4 to 6 ounces each)
Salt
Fresh-ground black pepper
Olive oil, enough to generously coat the bottom

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.

GARY'S FRIED FRESH BASS



Gary's Fried Fresh Bass image

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

2 lbs bass fillets, 8 (cleaned and de-boned)
2 cups whole milk
1 -2 cup flour (extra-fine)
1/2 teaspoon paprika
1 dash salt & pepper
3 cups Crisco

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

SOUTHERN FRIED BASS FILLETS



Southern Fried Bass Fillets image

Great taste crispy, crunchy with a little heat.

Provided by barbara lentz

Categories     Fish

Time 20m

Number Of Ingredients 8

1 1/2 c cornmeal
1 Tbsp garlic powder
2 tsp onion powder
1 tsp each cayenne pepper and paprika
2 tsp salt
1 c buttermilk
6 bass fillets
oil for deep frying

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

Related Topics