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Bass in Beer Sauce Easy Recipe.
Largemouth bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Fried Bass Recipe - Recipe how to fry a freshwater bass in beer, brown sugar, pepper, and Worcestershire sauce with saute diced onion and vegetable oil.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Serving per 100 g/3.5oz.: Calories 146 g, Calories from fat 43 g, Calories from protein 103 g, Total Fat 5 g, Saturated Fat 1 g, Total Protein 24 g, Cholesterol 87 mg, Sodium 90 mg, Total Omega-3 fatty acids 1013mg, Total Omega-6 fatty acids 112mg, Vitamin A 2%, Vitamin C 2.1mg (4%), Calcium 10%, Iron 11%.
Ingredients:
- 3 lb fresh Bass cut into 6 pieces.
- 1 1/2 cup beer
- 1 large onion, diced
- 2 tbsp flour
- 2 tbsp brown sugar
- 1/4 tsp pepper
- 2 tsp Worcestershire sauce
- 4 tbsp vegetable oil
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Serves/Makes: 6
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How to cook Bass in Beer Sauce:
- Place bass pieces in salt water and let it soak for 20 minutes.
- Wash well, then rinse under cold running water and pat dry with paper towels.
- In a large skillet, saute diced onion in hot oil until it becomes translucent.
- Add flour to onions and, stirring constantly, cook for 2 minutes.
- Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens.
- Stir constantly.
- Carefully place fish pieces in skillet.
- Cook until fish flakes easily with a fork.
Notes:
This Bass in Beer Sauce is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Bass in Beer Sauce serves/makes: 6
Main Ingredient: Largemouth Bass
Preparation Method: Fried
Cuisine: American / Canadian
How to clean a Bass:
Place the largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs--heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
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