Recipes
Pan-Fried Bass with Cornmeal Crust
This recipe brings out its best with a crispy cornmeal crust, offering a satisfying crunch with every bite.
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
- Season bass fillets with salt and pepper. In a shallow bowl, mix cornmeal, flour, paprika, and garlic powder.
- Coat each fillet in the cornmeal mixture, shaking off excess.
- Heat oil in a skillet over medium-high heat. Fry the fillets for 3-4 minutes per side until golden and crispy.
- Drain on paper towels and serve with lemon wedges.