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Q:
how to fry bass

Question by will11. Uploaded on December 14, 2009

Answers (12)

Top Rated
All Answers
from rudyglove27 wrote 4 years 18 weeks ago

FRIED BASS:)
Striped bass if that's what you have!
Salt
Pepper
Louisiana Hot Sauce
Meal or flour choose one!
Crisco
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!!!

+3 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

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?

+2 Good Comment? | | Report
from Jere Smith wrote 4 years 18 weeks ago

They are also good Grilled wrapped in Foil, with Pepper & Lime juice, agree on Hush Puppies also.

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from Jere Smith wrote 4 years 18 weeks ago

As a matter of fact ALLfish are good that way my Favorite is a nice FRESH caught King Salmon.

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from Del in KS wrote 4 years 18 weeks ago

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.

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from slothman wrote 4 years 18 weeks ago

Squaw candy? that needs an explanation and a recipie!

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from rudyglove27 wrote 4 years 18 weeks ago

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!!!

+2 Good Comment? | | Report
from muskiemaster wrote 4 years 18 weeks ago

flour, seasoning salt, vegetable oil brought to a boil, flip, and enjoy.

+2 Good Comment? | | Report
from MLH wrote 4 years 18 weeks ago

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.

+2 Good Comment? | | Report
from tennesseedeerhunter wrote 4 years 18 weeks ago

batter them with flour and fry them

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from Kenton wrote 4 years 18 weeks ago

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.

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from Jere Smith wrote 4 years 17 weeks ago

Bass is very good, but I grew up close to the Gulf and really like Red Snapper, and Smoked Mullet

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from rudyglove27 wrote 4 years 18 weeks ago

FRIED BASS:)
Striped bass if that's what you have!
Salt
Pepper
Louisiana Hot Sauce
Meal or flour choose one!
Crisco
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!!!

+3 Good Comment? | | Report
from MLH wrote 4 years 18 weeks ago

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.

+2 Good Comment? | | Report
from Del in KS wrote 4 years 18 weeks ago

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.

+2 Good Comment? | | Report
from muskiemaster wrote 4 years 18 weeks ago

flour, seasoning salt, vegetable oil brought to a boil, flip, and enjoy.

+2 Good Comment? | | Report
from slothman wrote 4 years 18 weeks ago

Squaw candy? that needs an explanation and a recipie!

+2 Good Comment? | | Report
from country road wrote 4 years 18 weeks ago

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?

+2 Good Comment? | | Report
from rudyglove27 wrote 4 years 18 weeks ago

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!!!

+2 Good Comment? | | Report
from Jere Smith wrote 4 years 18 weeks ago

They are also good Grilled wrapped in Foil, with Pepper & Lime juice, agree on Hush Puppies also.

+1 Good Comment? | | Report
from Jere Smith wrote 4 years 18 weeks ago

As a matter of fact ALLfish are good that way my Favorite is a nice FRESH caught King Salmon.

+1 Good Comment? | | Report
from Kenton wrote 4 years 18 weeks ago

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.

+1 Good Comment? | | Report
from Jere Smith wrote 4 years 17 weeks ago

Bass is very good, but I grew up close to the Gulf and really like Red Snapper, and Smoked Mullet

0 Good Comment? | | Report
from tennesseedeerhunter wrote 4 years 18 weeks ago

batter them with flour and fry them

0 Good Comment? | | Report

Post an Answer