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.
Ingredients:
- Fresh bass fillets
- Cornmeal
- Flour
- Salt and pepper
- Paprika
- Cayenne pepper (optional for heat)
- Buttermilk
- Vegetable oil for frying
Instructions:
- 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
Time:
- Preparation: 15 minutes
- Cooking: 10 minutes
Nutrition Facts: (Per Serving)
- Calories: 275
- Protein: 25g
- Carbohydrates: 20g
- Fat: 11g
- Fiber: 1g
Notes:
- 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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