Pan-Fried Bass with Cornmeal Crust

Freshwater bass is a staple in classic American cooking, celebrated for its mild flavor and adaptability. This recipe brings out its best with a crispy cornmeal crust, offering a satisfying crunch with every bite. Perfect for those who appreciate simple, honest food rooted in tradition, this dish is a tribute to the timeless art of freshwater fishing and cooking.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 4 bass fillets
  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Season bass fillets with salt and pepper. In a shallow bowl, mix cornmeal, flour, paprika, and garlic powder.
  2. Coat each fillet in the cornmeal mixture, shaking off excess.
  3. Heat oil in a skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy.
  4. Drain on paper towels and serve with lemon wedges.
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