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Mustard Batter 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.
Easy and delicious recipe how to fry bass in mustard, lemon juice, Worcestershire sauce and cayenne pepper with seasoned mix and Canola 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:
- 2 1/4 lbs fresh Bass fillets, cut in 1 1/2" pieces
- 1/3 cup Dijon mustard
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1/8 tsp cayenne pepper
- 1 1/2 cups seasoned coating mix
- Canola oil
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Serves/Makes: 4
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How to cook Mustard Batter Bass:
- Place bass fillets in salt water and let it soak for 10 minutes.
- Wash well, then rinse under cold running water and pat dry with paper towels.
- In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne pepper.
- Place coating mix in shallow dish.
- Dip fish first in mustard mixture and then dredge in coating mix to coat.
- In 10-inch skillet, heat 1/2 inch oil over medium heat.
- Add fish and fry 3 to 4 minutes or until golden brown.
- Turn once and coock another side until golden brown.
- Drain on plate linew with a paper towel.
- Serve hot.
Notes:
This Mustard Batter Bass is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Mustard Batter Bass serves/makes: 4
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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