Fried Bass

Fried Bass

Background and History:

Fried bass is a classic Southern dish, beloved for its simplicity and deliciousness. It has a long history, with fish frying being a traditional way of preparing fresh catch in many coastal communities.


  • Fresh bass fillets
  • Cornmeal
  • Flour
  • Salt and pepper
  • Paprika
  • Cayenne pepper (optional for heat)
  • Buttermilk
  • Vegetable oil for frying


  • Clean and fillet the bass, removing any bones.
  • In a shallow bowl, mix cornmeal, flour, salt, pepper, paprika, and cayenne (if desired).
  • Dip each fillet in buttermilk and then coat with the cornmeal mixture.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Carefully add the fillets and fry until golden brown, about 4-5 minutes per side.
  • Remove and drain on paper towels.
  • Serve hot with your favorite sides.

Serves: 4


  • Preparation: 15 minutes
  • Cooking: 10 minutes

Nutrition Facts: (Per Serving)

  • Calories: 275
  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 11g
  • Fiber: 1g


  • Fresh bass is key for the best flavor. You can use other white fish if bass is not available.
  • Adjust the level of cayenne to your spice preference.
  • Serve with hushpuppies, coleslaw, or potato wedges for a complete Southern meal.

Allergy Warning:

  • Be cautious of fish allergies when preparing or serving this dish.
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