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Sauteed Smallmouth 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 - Recipe how to make sauteed smallmouth bass in a mix of cornmeal, flour, salt and pepper, in melted butter over medium heat. Pour heated vinegar over the fish.
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:
- 1/2 lb fresh Smallmouth Bassfillets
- 5 tbsp. butter
- 1/3 cup yellow cornmeal
- 1/3 cup flour
- 1 tbsp. vinegar
- Salt and pepper to taste
- Parsley for garnish
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Serves/Makes: 1
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How to cook Sauteed Smallmouth 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.
- In a bowl mix well yellow cornmeal, flour, salt and pepper.
- Dredge the fillets in a mixture.
- Sautee slowly in melted butter over medium heat until well browned.
- Turn once and sautee until brown the other side.
- When the fish has turned opaque, remove to a warm platter and garnish with parsley.
- Stir the vinegar into the fat and crispies, heat and pour over the fish.
Notes:
This Sauteed Smallmouth Bass is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Sauteed Smallmouth Bass serves/makes: 1
Main Ingredient: Smallmouth Bass
Preparation Method: Grilled
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.
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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