Deep-Fried Bass

6 ingredients
3 steps

Ingredients

  • 4 pounds freshwater bass fillets
  • 1 tablespoon salt
  • 1 cup yellow cornmeal
  • Peanut oil
  • Lemon wedges
  • Fresh parsley sprigs

Directions

  1. 1
    Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt.
  2. 2
    Dredge fish in cornmeal, shaking off any excess cornmeal. Carefully drop fish into deep hot oil (375°). Fry 3 minutes or until fish is golden brown; drain well on paper towels.
  3. 3
    Transfer fish to a warm serving platter, and garnish with lemon wedges and parsley sprigs. Serve immediately.

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