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FREE FISH RECIPES

Bass Recipes - Pg. 1

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Bass Recipes - Pg. 3

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Bass Fish Recipes!
From The Great Outdoors Club

Bass Fillets with Mornay Sauce
    Serves: 4  Prep. Time: 30 minutes
  • 4 bass fillets
  • Salt and Pepper to taste
  • Water
  • 2 T. butter
  • 2 T. flour
  • 1 1/2 cups milk
  • 3/4 cup Swiss cheese, grated
  • 1/4 cup sherry
  • 1/4 cup Parmesan cheese, grated
Place fillets in large skillet and season with salt and pepper. Barely covering fillets with water, simmer until fish flakes easily with fork. Meanwhile, melt butter in saucepan. Add flour and cook until flour browns, stirring constantly. Gradually add cold milk, stirring until well blended. Simmer until thickened. Add Swiss cheese and cook until cheese melts. Add sherry, then remove from heat. Place fish in baking dish and cover with sauce. Sprinkle Parmesan cheese over fish and place in oven under broiler until sauce browns on top. Serve immediately with small, boiled Irish potatoes.
Contributor: J. Fee - St. Paul, Minnesota

Lemon Pepper Bass

    Serves:  varies Prep Time: 3-4 minutes per batch
  • bass fillets, cut into bite-sized chunks
  • 1 egg, beaten
  • 2 cups yellow cornmeal
  • 2 T. lemon pepper 
  • corn oil
Dip bass chunks into beaten egg, then roll in mixture of cornmeal and lemon pepper until covered heavily on each side. Drop battered fish into oil and cook for 3-4 minutes or longer if chunks are larger.
Contributor: J. West - Coldwater, Mississippi

Walnut Fried Bass

    Serves:  6  Prep Time:  10 minutes
  • 2 lbs. bass fillets
  • salt and pepper to taste
  • 1 1/2 cups fresh bread crumbs
  • 1 1/2 cups walnuts, ground
  • 1 1/2 tsp. rosemary, crushed
  • 1 tsp. marjoram leaves
  • 1/2 tsp. thyme leaves
  • 1 cup flour
  • 2 eggs, beaten
  • 1/3 cup butter
  • 1/3 cup oil
  • lemon wedges
Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme. Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking. Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork. Drain fillets on paper towels. Serve with lemon wedges.
Sean Leachman - North Highlands, California

Broiled Bass

    Serves: 4  Prep Time: 15 minutes
  • 1 lb. bass fillets
  • cooking oil
  • 2 T. melted margarine
  • lemon juice
  • parsley flakes
  • paprika
Wash bass fillets and pat dry,. Put fish on oiled broiler pan. Brush fish with margarine and drizzle with lemon juice. Add parsley flakes and paprika. Broil until fish is golden brown on one side and flakes easily, about 10-15 minutes.
N. German - Pekin, Illinois

Mexican Bass Fillets

    Serves:  6  Prep Time: 45 minutes
  • 2 lbs. bass fillets
  • 1 small tomato, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup butter
  • 1/4 cup green chili salsa
  • 2 T. lemon juice
  • 3 T. black olives
  • 1 T. parsley, minced
  • 1 garlic clove, minced
  • salt
  • hot pepper sauce
  • 1/4 cup dry white wine
Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillets.
S. Leachman - North Highlands, California

Baked Bass

    Serves:  4  Prep Time:  30 minutes
  • 2 lbs. fish fillets
  • 6 oz. teriyaki sauce
  • lemon juice
  • lemon pepper
  • 1 medium onion, thinly sliced
Marinate fish overnight in teriyaki sauce. Place fish in bread pan lined with aluminum foil. Sprinkle lemon juice and lemon pepper over fish. Place onion slices on fillets. Cover fillets with foil and bake at 375 degrees for approximately 20-25 minutes.
Eugene Medley - Noble, Louisiana

Terry's Bass Courtbouillon

    Serves: 4-6  Prep Time: 2 hours
  • 2 lbs. bass fillets
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 garlic clove, finely chopped
  • 1/2 celery stalk, chopped
  • butter
  • 4  8-oz cans tomato sauce
  • 1 can tomatoes with jalapeno peppers
  • 1 can cream of mushroom soup
  • salt 
  • red pepper
  • 2 cups chicken or fish stock
In large, heavy iron pot, brown onion, bell pepper, garlic and celery in butter. Add tomato sauce and tomatoes. Cook on medium flame for 45 minutes. Add cream of mushroom soup, salt and pepper. stir in stock. Cook another 45 minutes. Add fish fillets and lower heat. Stir occasionally to break up fillets. cook until tomato sauce has a fairly thick consistency. Serve over white rice.
Terry Abreo - Lutcher, Louisiana

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