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
- Salt and pepper
- Cayenne pepper (optional for heat)
- 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.
- 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.
- Be cautious of fish allergies when preparing or serving this dish.