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Pan-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.
Pan-Fried Bass - Recipe how to fry smallmouth bass with bacon drippings in corn meal, salt and pepper.
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:
- 4 whole fresh Smallmouth Bass, cleaned, head and tails removed
- Bacon drippings
- Corn meal
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Pan-Fried Bass:
- 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.
- Rub the fish lightly with bacon drippings and roll in corn meal.
- Dust a little salt and pepper in the cavities.
- Heat bacon drippings in a cast iron fry pan.
- Drippings should be 1/4 - 1/2 inch deep and hot enough to brown a 1 inch cube of bread in 2 minutes (no hotter).
- Cook fish until it is browned on one side, about 4 minutes, then turn and brown on the other side.
- Drain on paper towel before serving.
Notes:
This Pan-Fried Bass is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Pan-Fried Bass serves/makes: 4
Main Ingredient: Smallmouth Bass
Preparation Method: Fried
Cuisine: American
How to clean a Bass:
Place the smallmouth 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 smallmouth 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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