Garys Fried Fresh Bass Recipes

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.

GARY'S FRIED FRESH BASS

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.

OVEN FRIED BASS

Steps:

• Place melted butter in a 9x13 glass casserole. dry fish and use
• hands to cover the fish with vegetable oil. season well with salt and
• pepper and roll in bread crumbs. place in casserole dish with margarine,
• skin side down.
• bake uncovered at 400 for 20-25 min or until golden brown. do not turn.
• combine margarine, lemon, and worcestershire sauce together use sauce to baste and serving with meal.