Place the fish fillets in the pan. Cover the skillet and cook SLOWLY for about 12 to 15 minutes on low heat until the fish gets flaky. While the bass is cooking, drink the can of beer and relax a …
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Then, dredge the fillets in the bread crumbs. Melt the butter in a skillet on medium heat. Place the fillets in the skillet and cook on each side for five minutes or until golden brown and tender …
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Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer bass over bream. Serve with cut fries if desired. Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
Ingredients 1 1 pound largemouth bass fillets, cut into bite-sized pieces 2 2 tablespoons salt 3 vegetable oil for frying 4 ½ cup yellow cornmeal 5 ¼ cup all-purpose flour 6 1 teaspoon seasoned salt 7 1 teaspoon paprika 8 ½ teaspoon ground black pepper More ...
But another easy way to prepare sea bass filets is to pan-sear them in a bit of good extra virgin olive oil. This will take about 4 minutes or so on either side, depending on the thickness of your fish filets. Granted, this method might require a splatter guard, but that thin crust on the fish is so worth it!
Both largemouth and smallmouth bass are great for eating because of their mild taste. They are even easier to cook with because their meat is more firm that most pan fish. This allows bass to be used in many versatile ways.