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Question by will11. Uploaded on December 14, 2009
Striped bass if that's what you have!
Louisiana Hot Sauce
Meal or flour choose one!
Cut up bass; salt and pepper...Roll in hot sauce, meal or flour choose one...Fry in deep, hot Crisco until brown...Enjoy and serve it to your family!!!
For largemouth bass (yes, there are still some of us who keep some for the pan), filet and SKIN them. The skinning is important.
Dip the filets in milk
Coat with yellow corn meal or Fish-Fri
Deep fry or pan fry in peanut oil
Salt and pepper lightly as soon as they come out of the oil.
Cook the hush puppies (Martha White mix) in the same oil.
You did plan to have hush puppies, didn't you?
They are also good Grilled wrapped in Foil, with Pepper & Lime juice, agree on Hush Puppies also.
As a matter of fact ALLfish are good that way my Favorite is a nice FRESH caught King Salmon.
Country road is absolutely right about the skinning of bass. The skin imparts a taste that makes most folks thing largemouth are poor tablefare. They are great skinned and fried.
Moishe I like to make squaw candy with my salmon.
Squaw candy? that needs an explanation and a recipie!
Del in KS,
"Moishe I like to make squaw candy with my salmon".
Please elaborate on your statement and I'm curios to know if you have a recipe for this and if you do, I humbly request if you can post it on the website!!!
flour, seasoning salt, vegetable oil brought to a boil, flip, and enjoy.
Del ... after decades of disliking largemouth bass I never once thought to take the skin off. I will have to try that. At least one pan-sized bigmouth is not getting thrown back. But grilled sea bass is a favorite.
batter them with flour and fry them
I deep fry almost everything similar to Country road. I add an egg or 2 to the milk before coating the fillets. I agree that largemouth should be skinned. Also helps to soak in milk for 3 or 4 hours. I usually catch and release but we have a family fish fry every year and I do keep some bass. Never had a complaint about the bass.
Bass is very good, but I grew up close to the Gulf and really like Red Snapper, and Smoked Mullet
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