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From The Great Outdoors Club

Cajun Bass Fish Recipe

    Serves:  4  Prep Time:  10 minutes
  • 2 lbs. bass fillets
  • 1/4 cup melted butter
  • salt and pepper to taste
  • 1/2 tsp. cajun spice
  • 1/4 tsp. onion salt
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic salt
Preheat barbecue grill or prepare open fire. Lay fillets flat on aluminum foil. (Do not overlap) Baste fillets with butter. Sprinkle remaining ingredients evenly over fillets. Wrap heavy-duty aluminum foil around fillets, making a sealed cooking bag. Make sure to seal tightly so no steam escapes. Place bag on grill and cook for 7-10 minutes. (Do not flip) Use caution when opening foil.
D. Ratliff - Tauares, Florida

Fried Bass Fingers Recipe

    Serves:  4  Prep Time:  20 minutes
  • 4 Bass Fillets
  • dry pancake mix
  • ginger ale
  • cooking oil
Cut bass fillets into finger-sized strips. Mix thick batter from pancake mix and ginger ale. Heat oil in frying pan. Dip bass strips into batter and drop into oil to deep-fry. Remove bass strips when done. Drain excess oil on paper towels. Serve strips with tartar sauce or shrimp cocktail sauce.
K. Arrant - Sarasota, Florida

Tart & Tangy Bass Recipe

    Serves:  4  Prep Time:  15 minutes
  • 2 lbs. bass fillets
  • cooking oil
  • 1/4 cup margarine
  • 1 T. lemon juice
  • lemon pepper
  • 1/4 tsp. orange peel, grated
  • 1/2 tsp. salt
  • 1 tsp. tarragon
  • lime wedges
  • parsley sprigs
Put oil in pan and preheat broiler. Place fillets in pan and baste with mixture made of melted margarine, lemon juice, lemon pepper, orange peel, salt and tarragon. Broil for 10 minutes or until flaky while brushing fillets often with above mixture. Serve with lime wedges and parsley sprigs.
R. Musgrave - Darby, Montana

Bass 'N' Peppers Fish Recipe

    Serves:  5  Prep Time:  20 minutes
  • 1 lb. bass fillets
  • 3 T. soy sauce
  • 1 garlic clove, chopped
  • 1/4 tsp. ground ginger
  • 2 medium green peppers (cut into 1-inch pieces)
  • 8 oz. mushrooms, halved
  • 3 T. vegetable oil
Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice.
M. Sheppard - Escatawapa, Mississippi

Bass With Dijon & Peppercorn Sauce Recipe

    Serves:  4  Prep Time:  30 minutes
  • 1 lb. fresh bass
  • salt and pepper to taste
  • 4 oz. butter
  • 2 oz. white wine
  • 1/2 oz. peppercorns
  • 2 cups heavy whipping cream
  • 2 oz. dijon mustard
Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter,  and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve.
B. Allphin - New Richmond, Ohio

Steamed Bass Fish Recipe

    Serves:  4  Prep Time:  30 minutes
  • 2 large bass
  • 4-5 celery stalks, chopped
  • water
  • 1/4 cup margarine, melted
  • 1/2-1 T. lemon pepper
Place chopped celery in glass baking dish. Add enough water to cover celery. Lay fish on top and brush with butter. Sprinkle lemon pepper over fish. Cover and bake at 375 degrees for approximately 20 minutes or until fish is light and flaky. Serve over rice or pasta.
M. Bigall - Redding, California

Smoked Bass Fillet

    Serves:  4  Prep Time:  30 minutes
  • 1 lb. bass fillets
  • 1/2 cup liquid smoke
  • 1/4 cup prime rib rub
  • 2 T. butter or margarine
Preheat oven to 350 degrees. Pour liquid smoke into shallow dish. Dip fillets in liquid smoke, soaking both sides. Place fillets in shallow baking pan, making sure fillets are not touching. sprinkle prime rib rub on fillets and place in oven. After allowing it to bake 5-7 minutes, lightly brush melted butter on each fillet. Bake until they flake easily, about 10-15 minutes.
J. Hodgdon - Kansas City, Missouri

Pimiento Glazed Bass Recipe

    Serves:  4  Prep Time:  10 minutes
  • 1 1/2 lbs. bass fillets
  • 1/2-1 tsp. salt
  • 2 T. lemon juice
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. Dijon mustard
  • 1/2 cup sour cream
  • 2 T. pimiento, chopped
  • 1 T. green onion, minced
Season fillets with salt, lemon juice, and thyme. Place fillets in lightly buttered baking dish. Cover tightly. Bake at 400 degrees for 8-10 minutes. Uncover and glaze with a mixture of mustard, sour cream, pimiento and green onion. Return to oven and bake 2-3 minutes longer. Serve on warm platter.
M. Berge - North Bend, Oregon

Southern-Grilled Bass Recipe

    Serves:  2  Prep Time:  30 minutes
  • 1 1/2 lbs. bass fillets
  • 1 qt. mayonnaise or salad dressing
  • 6 oz. soy sauce
Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until the color of the mixture matches a new copper penny. Cover entire surface of each fillet with mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up and scales flake, remove and serve.
G. Downs - Ozark, Alabama

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