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