Deep Fried Sea Bass Recipes

TOM'S DEEP FRIED BASS

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.

FRIED BASS

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.

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.

SOUTHERN FRIED BASS FILLETS

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

DEEP FRIED SEA BASS

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.

10 EASY WAYS TO COOK BASS

Steps:

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

PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE AND SPRING VEGETABLES

Steps:

• Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
• In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.

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.

PAN-FRIED SEA BASS WITH CITRUS-DRESSED BROCCOLI

Steps:

• Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.
• Segment the orange - slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.
• To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to 'scorch' out all the moisture.
• Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 2 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.
• Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
• Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
• Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
• Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon. If there isn't enough juices in the pan to drizzle over both plates, add a splash more oil. You are now ready to plate up.