Recipes For Small Bass

[throwback]

I need some ideas for recipes for small bass. I've never eaten what I'd call a great largemouth bass. I've eaten some that were less than ordinary. Maybe bass sushi or sashimi......

HELP!

[Catt]

Or any fish fresh or salt

Prep Time: 1 hour

Yields: 6 servings

Ingredients:

1 (3-4 pound) fish

Salt & cracked pepper to taste

Louisiana hot sauce to taste

1 cup chopped thyme

1 cup chopped basil

1 cup chopped dill

4 bay leaves

4 lemon slices

8 slices red onion

Method:

Preheat oven to 375 F Remove gills & eyes of fish and thoroughly clean cavity. It is best to cook the fish with the head on. Season inside cavity with salt, pepper, & hot sauce. Stuff fish with equal parts thyme, basil, dill, bay leaves, and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet of the fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan. Top with fish and season with salt, pepper, and hot sauce. Set aside.

Ingredients for sauce:

¼ cup olive oil

1 tbsp chopped basil

1 cup diced onions

1 tbsp chopped thyme

1 cup diced celery

2 bay leaves

½ cup bell peppers

Salt & pepper to taste

¼ cup minced garlic

Louisiana hot sauce to taste

1 cup diced tomatoes

4 lemon slices for garnish

2 cups tomato juice

¼ cup sliced green onions

2 (8-ounce) cans tomato sauce

¼ cup chopped parsley

Method:

In a cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers & garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice & sauce. Bring to a rolling boil then reduce to a simmer & cook 10-15 minutes. Add basil, thyme, & bay leaves. Season with salt & pepper. Remove from heat & pour hot sauce over stuffed fish. Garnish with lemon slices, green onions & parsley. Cover pan with foil & bakes approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce & garnish wit fresh herbs. Serve over white rice!

Bon Appetite

[Triton21]

Cornmeal. Garlic powder, salt, pepper to taste, mix together in a gallon ziploc bag, add fish to bag, shake to cover fish with mix. Heat cooking oil to 350*, place fish in oil carefully as not to splash oil and get burned. Deep fry until fillets float, remove from oil and place on paper towels to soak up excess oil. Serve with French Fries and coleslaw. Enjoy the best small bass you ever tasted.

Kelley

[throwback]

Cornmeal. Garlic powder, salt, pepper to taste, mix together in a gallon ziploc bag, add fish to bag, shake to cover fish with mix. Heat cooking oil to 350*, place fish in oil carefully as not to splash oil and get burned. Deep fry until fillets float, remove from oil and place on paper towels to soak up excess oil. Serve with French Fries and coleslaw. Enjoy the best small bass you ever tasted.

Kelley

That is how I cook speckled sea trout.

[brushhoggin]

:offtheair: :offtheair: :offtheair:

[Hamby]

Up here in wisconsin the cool water must help. The lake i fish has a one fish limit at a minimum length of 18 inches. Guys keep those all the time. I gill hooked a bass pretty badly and kept it. It was about 19 inches and ~ 4lbs. Tasted GREAT! Only time i've kept a bass though. I'd keep one every so often, but that 1 fish limit means i can't be fishing for bass with that fish in my possession.

All we did was skin it, cut it into 4 fillets, coat it in Andy's "red" recipe and fry it up. No weedy, nasty taste.

[TheLastRodBender]

Very easy!

1. Preheat vegetable oil, just enough to coat the bottom of a skillet.

2. Take filets, dip them in beaten egg, then in Italian Breadcrumbs.

3. Saute both sides until golden brown