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Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer black bass over bream for this recipe. Serve with cut fries if desired.
Ingredients
- 1 pound largemouth bass fillets, cut into bite-sized pieces
- 2 tablespoons salt
- vegetable oil for frying
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
Step 3
Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized resealable plastic bag. Zip and shake until evenly combined.
Step 4
Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
Step 5
Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.
Editor’s Notes:
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 419 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat4g | 20% |
| Cholesterol77mg | 26% |
| Sodium3799mg | 165% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber1g | 4% |
| Total Sugars0g | |
| Protein24g | |
| Vitamin C2mg | 12% |
| Calcium102mg | 8% |
| Iron3mg | 18% |
| Potassium461mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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