Pan-Fried Bass with Cornbread Crust

This crispy, pan-fried bass is coated in a flavorful cornbread crust and served with a side of sautéed greens. Celebrating the fishing traditions of the Southeast and Midwest, this recipe showcases the delicate, mild flavor of bass. The crunchy crust and fresh greens provide a satisfying balance of textures and flavors, perfect for a casual outdoor meal.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

Ingredients

  • 4 bass fillets
  • 1 cup cornbread mix
  • 1/2 cup buttermilk
  • Salt and pepper to taste
  • 1 bunch collard greens, chopped (garden or locally grown)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced

Instructions

  1. Dip bass fillets in buttermilk, then coat with cornbread mix seasoned with salt and pepper.
  2. Fry fillets in a skillet with hot oil until crispy and golden. Set aside.
  3. In a separate pan, sauté collard greens with olive oil and garlic until tender.
  4. Serve bass with sautéed greens on the side.
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