FREE FISH RECIPES
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More Free Bass Fish Recipes!
From The Great Outdoors Club
7-Up Bass - Fish Recipe
Serves: 5 Prep Time: 15 minutes
- 1 lb. bass fillets
- 1 cup flour
- 1/2 cup cornmeal
- 1 cup 7-Up soda
- salt and pepper to taste
Cut fillets into small pieces. Combine flour and cornmeal in seperate bowl. Dip fillets into 7-Up soda and then in flour-and-cornmeal mixture. Season with salt and pepper and fry until golden brown.
D. Knight - Waxahachie, Texas
Stuffed Bass - Fish Recipe
Serves: 4 Prep Time: 30 Minutes
- 4 fillets, skinned
- 2 T. butter
- juice of 1 lemon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 white bread slice, crumbled
- 1 cup bread crumbs
- dash of onion powder
- 1/2 tsp. parsley
- 1 egg, beaten
Lay fillets in shallow baking dish and dot with butter. Drizzle lemon juice over fish. Then season lightly with salt and pepper. Combine white bread, bread crumbs, onion powder, salt, pepper, and parsley for stuffing. Add egg and mix. Mound mixture on each fillet. cover with aluminum foil. Bake in preheated oven at 350 degrees for about 10-15 minutes or until fish flakes.
J. Terrano - Port Republic, Virginia
Bass Italiano - Fish Recipe
Serves: 4 Prep Time: 30 minutes
- 4 fillets, skinned
- 1 cup Italian bread crumbs
- 1/4 cup cornmeal
- 2 T. flour
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg, beaten
- olive or vegetable oil
Combine dry ingredients. Dip fish in beaten egg and then in crumb mixture. saute in vegetable or olive oil over medium heat until golden brown.
J. Terrano - Port Republic, Virginia
White Bass Vegetable Stir-Fry Recipe
Serves: 3 Prep Time: 20 minutes
- 6 white bass fillets
- 2 tsp. olive oil
- 1 cup celery, sliced
- 1/2 cup onion, chopped
- 1 pkg. golden bouillon
- 1/2 cup water
- rice (optional)
Put olive oil in frying pan. Add celery and onion and sprinkle with 1/2 pkg. golden bouillon. Cook over medium-low heat, about 5 minutes, stirring frequently. Add water and cover. Cook until slightly tender. Remove from pan and set aside. Sprinkle remaining 1/2 pkg. bouillon evenly over fillets (1 side) that have been thoroughly patted dry with paper towels. Place fillets in frying pan, brown lightly on side sprinkled with bouillon. Turn fish. Add vegetables and liquid and cook until fish flakes. Serve with rice, if desired.
A. Kadet - Painesville, Ohio
Largemouth Delight - Bass Fish Recipe
Serves: 4 Prep Time: 35 minutes
- 5 1/2 lbs. bass fillets
- 3 eggs
- 1/4 cup milk
- salt and pepper
- sweet basil
- lemon peel, grated
- flour or cornmeal
- butter
In medium-sized bowl, mix eggs, milk, salt and pepper, basil and lemon peel. Place flour on plate. Dip fillets in mixture and submerge. Roll fillets in flour and place in hot skillet with melted butter. Cover and cook on low heat for 10 minutes, turn and cook 5 more minutes.
J. Eastridge - North East, Maryland
Southern-Fried Bass Recipe
Serves: 2 Prep Time: 1 1/2 hours
- 1 1/2 lbs. bass fillets
- 1 qt. buttermilk
- salt
- 1 qt. peanut oil
- 1 lb. cornmeal (extra fine)
Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.
G. Downs - Ozark, Alabama
Broiled Bass Amandine - Fish Recipe
Serves: 2 Prep Time: 15 minutes
- 2 bass fillets (not over
- 2 lbs.)
- 1 lemon, halved
- 1 stick butter
- 4 T. slivered almonds
Rub cooking pan with half of lemon. In heavy stainless steel pan or iron skillet, melt butter and add juice from half of lemon and slivered almonds then remove. Place bass fillets in pan. Squeeze juice from half of lemon over fish. When almost cooked, pour mixture of melted butter and slivered almonds over fish.
A. W. Akira - Knoxville, Tennessee
Cajun Bass and Rice Recipe
Serves: 4 Prep Time: 1 hour
- 1 1/2 lbs. bass fillets
- 1 cup mushrooms, sliced
- 1/2 cup red or green pepper, sliced
- 1/2 cup celery, sliced
- 1/2 cup onion, chopped
- 1 14 1/2-oz. can whole tomatoes (with juice)
- 3/4 cup chicken broth
- 3/4 cup long grain rice
- 1 tsp. paprika
- 3/4 tsp. dried thyme leaves
- 3/4 tsp. salt
- 1/2 tsp. dried red pepper
- 1/4 tsp. ground black pepper
In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees. Stir vegetable-and-rice mixture. Place fish over ingredients in casserole dish. Spoon some sauce over fish. Cover and continue baking for 20 more minutes or until rice is tender and fish flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except fish. Microwave on high power, uncovered, for about 8 minutes. Stir. Place fish fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over fish about every 5 minutes or so.
J. Strunk - Philadelphia, Pennsylvania
Cajun Bass Fillets Recipe
Serves: 2 Prep Time: 30 minutes
- 2 large bass fillets
- 1/2 T. cajun seasoning
- 1 medium orange
- Tiger sauce
- 2 tsp. butter or margarine
Sprinkle cajun seasoning on fillets. Cut 2 orange slices from orange. Squeeze juice from remaining orange on each fillet. Add 3 drops tiger sauce to each fillet and place
on hot grill. Melt butter or margarine and drop on fillets while cooking. (Do not flip fillets.) Cook for approximately 20 minutes or until fillets are flaky. Garnish with orange slices.
S. Larimore - Louisville, Kentucky
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