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Crispy Fried Bass Easy Recipe.
Freshwater 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 - Crispy Fried Bass with Quick fashioned oatmeal, cornmeal, baking powder, milk, egg and dill in olive 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 Per serving: Calories 124, Calories from Fat 36, Total Fat 4g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Cholesterol 74mg, Sodium 76mg, Total Carbohydrates 0g, Protein 21g, Vitamin A 2%, Vitamin C 3%, Calcium 9%, Iron 9%, Niacin 6%, Pantothenic Acid 7%, Vitamin B6 6%, Vitamin B12 33%, Potassium 11%, Phosphorus 22%, Magnesium 8%, Zinc 5%.
Ingredients:
- 1 lb fresh Bassfillets
- 1/2 cup Quick or old fashioned oatmeal
- 1 cup Milk
- 1/2 cup Cornmeal
- 1 Egg
- 1 tsp. Baking powder
- 1/2 tsp. Dill weed
- Salt to taste
- 1/2 cup olive oil
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Serves/Makes: 1
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How to cook Crispy Fried Bass:
- Place fillets in salt water and let it soak for 10 minutes.
- Wash fish well, then rinse under cold running water and pat dry with paper towels.
- Place oatmeal in a blender or food processor and process about 60 seconds.
- Combine oatmeal and next 5 ingredients in a bowl.
- Season with salt to taste and mix well.
- Dip fish into batter, coating thoroughly.
- In 10-inch skillet, heat 1/2 inch oil over medium heat at 375 degrees.
- Fry in fish deep oil for about 2 minutes per side or until crisp and golden-brown, turning once.
- Drain on absorbent paper.
Notes:
This Crispy Fried Bass is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Crispy Fried Bass serves/makes: 1
Main Ingredient: Largemouth Bass
Preparation Method: Fried
Cuisine: American
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.
How to fillet Bass:
Lay fish on its back and cut cross ways below belly fins. Turn fish on side and run knife horizontally and cut towards tail, cutting through rib bones to the tail. Stop when you get to the tail and flip fish over and do the same thing on other side. Flip fillet again, grip the handle and run your knife between skin and flesh. Pull the handle and push the knife rocking gently towards the tail end. Remove bones at rib cage.
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