The Best Bass Recipes
Bass Fillets with Mornay Sauce - Fish Recipe
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.
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.
Walnut Fried Bass Recipe
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.
Broiled Bass Fish Recipe
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.
Mexican Bass Fillets - Fish Recipe
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.
Baked Bass Fish Recipe
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.