Best 9 Fried Bass Recipes

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Fried bass is a classic dish that can be enjoyed by people of all ages. It's a relatively simple dish to make, but it can be tricky to get it just right. This article will provide you with a guide to help you make the best fried bass possible. We'll cover everything from choosing the right fish to preparing the batter and frying it to perfection. So whether you're a beginner cook or a seasoned pro, read on for all the tips and tricks you need to make the best fried bass you've ever tasted.

Let's cook with our recipes!

PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE



Pan Fried Largemouth Bass with Lemon Garlic Herb Butter Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

4 large mouth bass fillets, skin removed
Salt
Pepper
1 cup flour
4 tablespoons unsalted butter
1 tablespoon garlic, sliced thin
1/4 cup mild fresh herbs such as basil, parsley, chervil, oregano
2 tablespoons fresh lemon juice

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.

FRESH FRIED LARGEMOUTH BASS



Fresh Fried Largemouth Bass image

Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer bass over bream. Serve with cut fries if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 8

1 pound largemouth bass fillets, cut into bite-sized pieces
2 tablespoons salt
vegetable oil for frying
½ cup yellow cornmeal
¼ cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
½ teaspoon ground black pepper

Steps:

  • Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined.
  • Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
  • Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 20.4 g, Cholesterol 77 mg, Fat 26.7 g, Fiber 1.2 g, Protein 23.6 g, SaturatedFat 3.9 g, Sodium 3799 mg, Sugar 0.4 g

PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE



Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

2 red peppers
2 tablespoons olive oil
1 shallot, minced
3 tablespoons white wine
6 tablespoons chicken stock
Lemon juice, to taste
Salt and freshly ground black pepper
1 head broccoli, about 14 ounces/390 g
1 leek, washed and trimmed
Salt and freshly ground black pepper
1 tablespoon butter, plus more to taste
Zest and juice of 1 lemon, to taste
4 fillets sea bass, about 4 ounces/110 g each
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
  • Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
  • To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
  • Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
  • To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
  • For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE



Banana Leaf Wrapped Bass with Scallion-Ginger Fried Rice image

Provided by Ming Tsai

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Grapeseed oil, for cooking
4 large eggs, beaten
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic
4 tablespoons sliced scallions
2 tablespoons minced fresh ginger
4 cups cooked rice, hot
1 tablespoon tamari
1 teaspoon sesame oil
One 1-pound package banana leaves
Four 6-ounce pieces fresh bass or freshest fish, skin off
1 bunch fresh Thai or regular basil
1/2 cup loose tea leaves (any type)
1/4 cup extra-virgin olive oil

Steps:

  • Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
  • Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
  • Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
  • Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
  • Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

PAN-FRIED SEA BASS WITH MISO, LEMON, AND THYME-GLAZED ROASTIES



Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties image

A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.

Provided by Alice Liveing

Categories     HarperCollins     Fish     Seafood     Dinner     Bass     Parsnip     Sweet Potato/Yam     Carrot     Potato     Quick and Healthy     Healthy     Wheat/Gluten-Free

Yield Serves 2

Number Of Ingredients 10

2 tbsp sweet white miso
Juice of 1 lemon
2 tbsp coconut oil, melted, plus more for frying
1 garlic clove, crushed
2 large carrots, cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 large parsnips, cut into chunks
1 handful of fresh thyme
2 sea bass fillets
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6
  • In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.
  • Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.
  • Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.
  • When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.
  • Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.
  • Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

SWEET AND SOUR PAN-FRIED SEA BASS



SWEET AND SOUR PAN-FRIED SEA BASS image

Categories     Fish     Fry

Yield 4 people

Number Of Ingredients 12

3 tablespoons dried cranberries
1/4 cup Sherry vinegar
Four 5 ounce sea bass fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
3/4 cup olive oil
1/2 cup thinly chopped shallots
1 clove garlic, finely chopped
Good pinch red pepper flakes
2 tablespoons pine nuts, lightly toasted
1/2 cup orange juice
2 tablespoons italian parsley leaves, coarsely chopped

Steps:

  • Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl and season with salt and pepper. Dredge fillets through flour and shake off excess. Heat 1/2 cup oil in a large frying pan over medio heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to dishes and discard the frying oil. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish and sprinkle with parsley .

PAN FRIED BASS WITH CUCUMBER SALSA



Pan Fried Bass with Cucumber Salsa image

Great fresh dish for summer

Provided by barbara lentz

Categories     Fish

Time 20m

Number Of Ingredients 9

4 bass fillets
salt and pepper
2 Tbsp olive oil
1 large cucumber peeled, seeded and chopped
2 tsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
2 scallions chopped
2 Tbsp cilantro chopped

Steps:

  • 1. Make the salsa: Mix the cucumber, soy sauce, rice vinegar, scallions, sugar and cilantro together and set in fridge for flavors to meld
  • 2. Season the fish fillets with salt and pepper. Place oil in skillet and fry the fish about 4 minutes each side depending on how thick they are.
  • 3. Serve with salsa

CAJUN PAN FRIED BASS



Cajun Pan Fried Bass image

Tasty fresh caught fish

Provided by barbara lentz

Categories     Fish

Time 10m

Number Of Ingredients 8

4 bass filets
2 Tbsp olive oil
1 large egg beaten
1/2 c beer
1 c finely crushed saltine crackers
1 tsp salt
2 tsp cajun seasoning
1/2 tsp black pepper

Steps:

  • 1. Mix the egg and beer together in a shallow dish. Mix the crackers, salt, Cajun seasoning, and pepper together in another shallow dish.
  • 2. Place oil in a large skillet. Dredge the fish in egg mixture then coat in cracker mixture. Fry in hot oil 3 minutes each side more or less depending on how thick the fillets are

FRIED BASS



Fried Bass image

I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.

Provided by Mr. Greekagojun

Categories     Seafood     Fish

Time 25m

Yield 3

Number Of Ingredients 9

1 cup peanut oil for frying, or as needed
3 eggs
1 tablespoon water
3 (6 ounce) fillets striped bass fillets, skinned
1 teaspoon Cajun seasoning
1 teaspoon lemon pepper
½ cup flour
1 (1 ounce) package salt-and-vinegar potato chips, crushed
1 lemon, cut into wedges

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
  • Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
  • Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 466 calories, Carbohydrate 25.7 g, Cholesterol 301.4 mg, Fat 22.3 g, Fiber 2.7 g, Protein 41.7 g, SaturatedFat 4.5 g, Sodium 629.6 mg, Sugar 0.8 g

Tips:

  • Choose the Right Bass: Select a fresh, firm bass with bright eyes and red gills.
  • Clean and Prepare the Bass: Gut and scale the bass, then rinse it thoroughly inside and out.
  • Season the Bass: Use a simple seasoning of salt, pepper, and paprika.
  • Use the Right Oil: Choose a high-heat cooking oil, such as vegetable oil or canola oil.
  • Maintain the Oil Temperature: Keep the oil temperature between 350°F and 375°F.
  • Fry the Bass in Batches: Don't overcrowd the pan, or the bass will not fry evenly.
  • Cook the Bass Until Golden Brown: Fry the bass for 3-4 minutes per side, or until golden brown and cooked through.
  • Drain the Bass on Paper Towels: Remove the bass from the oil and drain it on paper towels.
  • Serve the Bass Immediately: Serve the fried bass hot with your favorite sides.

Conclusion:

Frying bass is a delicious and easy way to cook this versatile fish. With the right ingredients and techniques, you can create a crispy, golden brown fried bass that is sure to impress your family and friends. Remember to choose fresh bass, season it well, and fry it in hot oil until cooked through. Serve the fried bass immediately with your favorite sides for a satisfying meal.

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