Hot And Crusty Largemouth Bass Recipe - Cooking Index
Hot And Crusty Largemouth Bass Recipe - Cooking Index
The fiery flavor and crunchy texture of this simple fish dish makes it one of my favorites. You can serve this either as an appetizer or as a main dish. Serve with your favorite dipping sauce such as tartar, cocktail or honey-mustard. Try not to put too much spice into your accompanying sauce since the fish is plenty hot by itself.
Courses: Main Course| 2 lbs | 908g / 32oz | Bass fillets - cut into chunks |
| 3/4 cup | 177ml | Milk |
| 2 | Eggs | |
| Tabasco sauce - to taste | ||
| 1/4 cup | 15g / 0.5oz | Minced red onion |
| 2/3 cup | 41g / 1.4oz | Yellow cornmeal |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Salt |
| Canola or peanut oil - for frying |
Lightly whisk together milk, eggs and several dashes of Tabasco. It's your funeral, so use as much of the hot stuff as you think you can handle. In a wide bowl, combine remaining ingredients except oil. Heat oil over medium-high heat until hot but not smoking.
Dip fish in milk mixture and then cornmeal mixture. Drop carefully into hot oil with tongs, one piece at a time. Remove and place on paper towels to drain when fish is golden brown.
This recipe yields 4 to 6 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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