Bass Recipes

[LadyFish]

Oven-Fried Hybrid Striped Bass<br /><br />4 Hybrid Striped Bass fillets (about 6 ounces each)<br />3 Tbsp. frozen unsweetened grapefruit juice concentrate, thawed<br />1 egg white, lightly beaten 1.4 dash. hot sauce<br />10 saltine crackers, crushed 3 Tbsp. grated Parmesan cheese<br />2 Tbsp. sesame seeds 1 Tbsp. butter, melted<br /><br />Combine egg white, grapefruit juice concentrate, and hot sauce in a shallow bowl, stirring well. Set aside. Combine crumbs, cheese, and sesame seeds in a small bowl , stirring well. Dip fillets in egg white mixture, then dredge in crumb mixture. Arrange fillets on a baking dish that has been coated with cooking spray. Drizzle butter evenly over fillets. Bake at 400°F for 10 minutes or until fish flakes easily when tested with a fork.<br /><br />Zesty Baked Hybrid Striped Bass<br /><br />4 Hybrid Striped Bass fillets 1/2 tsp. dried whole tarragon<br />1/2 cup fine breadcrumbs 1/2 tsp. lemon and pepper seasoning<br />3 Tbsp. French dressing 1/2 cup grated swiss cheese<br /><br />Combine breadcrumbs, tarragon, thyme and seasoning; stirring well. Brush fillets with French dressing; dredge in breadcrumb mixture. Arrange fillets on rack of a broiler pan that has been coated with cooking spray. Bake uncovered, at 450° for 8 minutes. Sprinkle fillets evenly with cheese, and bake an additional 2 minutes or until fish flakes easily when tested with a fork.<br /><br />Hybrid Striped Bass Veronique<br /><br />4 skinless Hybrid Striped Bass fillets<br />3 Tbsp. chopped onion 2 tsp. chopped parsley<br />1 tsp. dried whole thyme leaves 1/2 cup dry white wine<br />1 Tbsp. lemon juice 1 cup seedless grapes, halved<br />1 Tbsp. butter 2 Tbsp. all-purpose flour<br />1/2 cup half-and-half<br /><br />Wash fillets and pat dry, then roll and skewer with wood picks or fold, in half crosswise. Arrange in large skillet. Add onion, parsley, thume, wine, lemon juice an dhalf of the grapes. Cover and bring to a boil. Reduce heat and simmer 5 minutes until the fish flakes peasily with a fork. Remove the fish and grapes to a heatproof platter: remove the picks and keep warm. Measure juices and reduce to 1/2 cup if necessary. Melt butter in saucepan, and blend in flour. Add juices, half-and-half and any juices collected under the fish. Cook and stir until smooth and thickened. Pour the sauce over fish. Arrange remaining grapes around the fish on the platter and broil 1 minute until sauce bubbles and is tinges brown. Serve immediately.<br /><br />Barbecued Hybrid Striped Bass<br /><br />4 Hybrid Striped Bass fillets 1/4 tsp. garlic powder<br />1/2 stick softened butter 1/4 tsp. dried thyme leaves<br />2 Tbsp. lemon-pepper seasoning<br /><br />Wash fish fillets and pat dry. Spread softened butter over top of each fillet. Mix remaining spices together and sprinkle over fish fillets. Coat a fish griller with a non-stick spray and place fillets in the griller. Place griller in a heated barbecue grill and cook until the fish flakes, from 5-10 minutes depending on the size of the fillets. Serve immediately.<br /><br />Baked Whole Hybrid striped Bass<br /><br />1 large Hybrid striped Bass, eviscerated, scaled and slit along backbone<br />1 pound large uncooked shrimp, shelled and deveined<br />2 dozen clams, scrubbed 1 pound sea scallops<br />3 carrots sliced julienne 1 large tomato, chopped<br />1 small onion, finely chopped 12 black peppercorns, crushed<br />1 bay leaf 1/2 tsp. dried oregano<br />1/2 tsp. dried basil 1 cup white wine<br />1/2 cup clam juice<br />1/2 cup olive oil<br />Juice of two lemons Preheat oven to 375°F<br /><br />Combine last 11 ingredients in bowl. Spoon mixture over fish in heavy baking dish and cook over high heat about 15 minutes to reduce liquid, frequently shaking pan and stirring carefully. Arrange clams, shrimp and scallops around fish, then bake until clam shells open about 30 minutes. If all do not open, cover pan with foil and continue baking a few minutes longer; discard any that still have not opened. Spoon off as much liquid as possible into saucepan (tent fish with foil and keep warm) and simmer until reduced by about half. Arrange lemon slices on fish and pour reduced liquid over top.<br /><br />Seafood Feast - Hybrid Striped Bass stuffed with crabmeat, scallops, and shrimp<br /><br />To begin, acquire the appropriate number of pieces of butterfly filleted hybrid striped bass to meet the needs of your meal (one per person). To prepare a seafood feast with these fish as the base, you should have the following:<br /><br />1 lb large shrimp, pealed, except leave tail on<br />1 lb crabmeat (shelled)<br />3/4 lb sea scallops (optional)<br />1/4 lb melted butter<br />one fresh lemon, cut on top<br /><br />Preheat the oven to 350 degrees F. Lightly spray baking dish(es) with cooking oil. Open one fillet at a time in the dish, with skin side down, and other half of fillet over edge of dish. Brush both halves of fillets with melted butter, and sprinkle with a little bit of lemon juice (Other spices can be added to taste, but are not necessary). Place a small pile of crabmeat in tummy cavity of bottom fillet. Arrange shrimp along top of fillet, so that fat portion of shrimp is on the loin of the fillet, while the tail extends out the top, pointing to the rear, simulating a dorsal fin. (shrimp my be alternated with scallops along the back, as an option). Carefully cover the stuffing with the other attached fillet half, secure with a toothpick if necessary, brush with melted butter and sprinkle with lemon juice. Repeat these steps with the remaining fillets. Bake uncovered for about 20 minutes. Each fish will yield a generous single serving of a delicious seafood platter. Skin peals off easily after cooking. <br /><br />Bon Appetite!<br /><br />

 

[LadyFish]

Re: Bass Recipes

Baked Ginger Snap Crusted Chilean Sea Bass<br />with Kiwi Lime Sauce<br /><br />Ingredients:<br /> 2 portions (7 ounces) Sea Bass or any firm white fish<br />Ginger Snap Crumbs:<br /> 6 ounces butter, softened<br /> 1 cup sugar<br /> 3 Tablespoons molasses<br /> 1 egg<br /> 2-1/4 cups sifted flour<br /> 3/4 Tablespoon ground ginger<br /> 3/4 Tablespoon ground cinnamon<br /> 2 teaspoons baking soda<br />Kiwi Lime Sauce: (Yields 3 cups)<br /> 1 cup white wine<br /> 1/2 Tablespoon minced shallots<br /> 2 teaspoons fresh minced ginger<br /> 8 kiwis, peeled<br /> 2/3 cup fresh lime juice<br /> 1/4 cup honey<br /><br />Dredge bass in crumbs; coat on both sides. Bake at 350 degrees for 12 to 15 minutes or until firm. Serve with 2 ounces of kiwi lime sauce (see recipe).<br /><br />Ginger Snap Crumbs: Cream together butter, sugar, molasses, and egg until light and fluffy. Combine dry ingredients and gently stir into the mix. Form dough into small ball shapes. Bake at 325 degrees for 12 to 15 minutes. Remove from the oven and let cool. Puree cookies into a fine meal in food processor.<br /><br />Kiwi Lime Sauce:Combine wine, shallots, and ginger in saucepan and bring to boil. Reduce mixture down by half. Add kiwis, lime juice, and honey to the mixture in the saucepan and simmer for 15 minutes. Remove from heat and puree in food processor. Strain.<br /><br />*From the recipe files of chef Russell Stannard, Rabbit Hill Inn, Vermont.

 

[LadyFish]

Re: Bass Recipes

BAKED BASS<br /><br /> 1- 5 lb. bass or equivalent<br /> 1 lg Onion, chopped<br /> 1 Bell pepper, chopped<br /> 1/2 Stick margarine<br /> 2 cans Tomato sauce<br /> 1 can Whole tomatoes<br /> juice of 1 lemon<br /> 1 cup Cooking wine<br /> 1/2 cup Green onions and parsley<br /> Dash Tabasco sauce<br /> Salt, pepper, garlic powder to taste<br /><br /> Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight.<br /> Wilt onions, and bell pepper in margarine.<br /> Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot.<br /> Add 2 cups cold water and seasoning to taste along with dash of Tabasco.<br /> Cook for 25 minutes over medium heat.<br /> Add wine and pour mixture over fish you have placed in a baking dish.<br /> Bake in 325°F oven for 40 minutes.<br /> Baste several times.<br /> Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon.<br /><br /> SAUTEED SMALLMOUTH BASS<br /><br /> 1/2 pound smallmouth bass, filleted<br /> 5 tablespoons butter<br /> Salt and pepper<br /> 1/3 cup yellow cornmeal<br /> 1/3 cup flour<br /> 1 tablespoon vinegar<br /> Parsley for garnish<br /><br /> Dredge the fillets in a mix of cornmeal, flour, salt and pepper.<br /> Sautee slowly in melted butter over medium heat until well browned.<br /> Turn; brown the other side.<br /> When the fish has turned opaque, remove to a warm platter and garnish with parsley.<br /> Stir the vinegar into the fat and crispies, heat and pour over the fish.<br /><br /> BEER BATTERED BASS<br /><br /> 2 pounds bass fillets<br /> Lemon juice<br /> Flour<br /> Salt and black pepper to taste<br /> 1/2 cup peanut oil<br /><br /> Batter<br /><br /> 1 cup flour<br /> 1/2 teaspoon salt<br /> 1/4 teaspoon cayenne pepper<br /> 1 cup beer<br /><br /> Slice fillets into 2-inch strips.<br /> Sprinkle with lemon juice and roll in flour seasoned with salt and pepper.<br /> Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed.<br /> Heat oil in cast iron dutch oven or fish fryer.<br /> Dip fillets in batter and fry until golden brown.<br /> Drain on paper towel to remove excess grease.<br /> Serve with hot sauce or tarter sauce.<br /><br /> Bass Hash<br /><br /> 2 lbs. bass (cooked)<br /> 1 lb. hash browns (thawed)<br /> 1/2 cup green pepper (chopped)<br /> 1/2 onion (chopped)<br /> 1/2 lb. bacon (cooked, crumbled) saving grease<br /> Lemon pepper<br /> Chili powder<br /> Garlic powder<br /> Salt and pepper to taste<br /><br /> Take oil from bacon, put into sauce pan.<br /> Sautee onion and green pepper.<br /> Set aside.<br /> Add hash browns, fry till slightly browned.<br /> Add lemon pepper, chili powder, garlic powder, salt and pepper, and fish.<br /><br /> SOUTHERN FRIED BASS<br /><br /> Four to six bass fillets<br /> Cornmeal<br /> Salt and pepper<br /><br /> Mix cornmeal, salt and pepper in plastic bag.<br /> Shake to mix.<br /> Heat oil in deep cast iron pot (preferably over an outdoor fish cooker).<br /> Shake fish in cornmeal mixture and drop into hot oil.<br /> Fry until golden brown.<br /> Serve with southern hush puppies.<br /> Bass 'N' Peppers<br /><br /> 1 lb. bass fillets<br /> 3 T. soy sauce<br /> 1 garlic clove, chopped<br /> 1/4 tsp. ground ginger<br /> 2 medium green peppers (cut into 1-inch pieces)<br /> 8 oz. mushrooms, halved<br /> 3 T. vegetable oil<br /><br /> Mix soy sauce, garlic and ginger.<br /> Brush mixture on both sides of fish.<br /> In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes.<br /> Then fry fish separately from vegetables until they flake easily, about 8-10 minutes.<br /> Add vegetables and heat until all is hot.<br /> Serve with rice.

 

[LadyFish]

Re: Bass Recipes

Bass Fillets with Mornay Sauce<br /><br /> * Serves: 4 Prep. Time: 30 minutes 4 bass fillets<br /> * Salt and Pepper to taste<br /> * Water<br /> * 2 T. butter<br /> * 2 T. flour<br /> * 1 1/2 cups milk<br /> * 3/4 cup Swiss cheese, grated<br /> * 1/4 cup sherry<br /> * 1/4 cup Parmesan cheese, grated<br /><br />Place fillets in large skillet and season with salt and pepper. Barely covering fillets with water, simmer until fish flakes easily with fork. Meanwhile, melt butter in saucepan. Add flour and cook until flour browns, stirring constantly. Gradually add cold milk, stirring until well blended. Simmer until thickened. Add Swiss cheese and cook until cheese melts. Add sherry, then remove from heat. Place fish in baking dish and cover with sauce. Sprinkle Parmesan cheese over fish and place in oven under broiler until sauce browns on top. Serve immediately with small, boiled Irish potatoes.<br /><br />Lemon Pepper Bass<br /><br /> * Serves: varies Prep Time: 3-4 minutes per batch bass fillets, cut into bite-sized chunks<br /> * 1 egg, beaten<br /> * 2 cups yellow cornmeal<br /> * 2 T. lemon pepper <br /> * corn oil<br /><br />Dip bass chunks into beaten egg, then roll in mixture of cornmeal and lemon pepper until covered heavily on each side. Drop battered fish into oil and cook for 3-4 minutes or longer if chunks are larger.<br /><br />Walnut Fried Bass<br /><br /> * Serves: 6 Prep Time: 10 minutes 2 lbs. bass fillets<br /> * salt and pepper to taste<br /> * 1 1/2 cups fresh bread crumbs<br /> * 1 1/2 cups walnuts, ground<br /> * 1 1/2 tsp. rosemary, crushed<br /> * 1 tsp. marjoram leaves<br /> * 1/2 tsp. thyme leaves<br /> * 1 cup flour<br /> * 2 eggs, beaten<br /> * 1/3 cup butter<br /> * 1/3 cup oil<br /> * lemon wedges<br /><br />Sprinkle salt and pepper on fillets. Combine bread crumbs, walnuts, rosemary, marjoram and thyme. Roll fillets in flour, then dip in eggs and roll in crumb mixture. Heat butter and oil in frying pan until hot, but not smoking. Place fish in pan and fry at medium heat for 4-5 minutes on each side, or until fish browns and barely flakes when tested with fork. Drain fillets on paper towels. Serve with lemon wedges.<br /><br />Broiled Bass<br /><br /> * Serves: 4 Prep Time: 15 minutes 1 lb. bass fillets<br /> * cooking oil<br /> * 2 T. melted margarine<br /> * lemon juice<br /> * parsley flakes<br /> * paprika<br /><br />Wash bass fillets and pat dry,. Put fish on oiled broiler pan. Brush fish with margarine and drizzle with lemon juice. Add parsley flakes and paprika. Broil until fish is golden brown on one side and flakes easily, about 10-15 minutes.<br /><br />Mexican Bass Fillets<br /><br /> * Serves: 6 Prep Time: 45 minutes 2 lbs. bass fillets<br /> * 1 small tomato, chopped<br /> * 1/2 cup onion, chopped<br /> * 1/2 cup green pepper, chopped<br /> * 1/4 cup butter<br /> * 1/4 cup green chili salsa<br /> * 2 T. lemon juice<br /> * 3 T. black olives<br /> * 1 T. parsley, minced<br /> * 1 garlic clove, minced<br /> * salt<br /> * hot pepper sauce<br /> * 1/4 cup dry white wine<br /><br />Combine tomato, onion, green pepper, butter, salsa, lemon juice, olives, parsley, garlic, salt and hot pepper sauce in a 13X9X2-inch baking dish. Bake for about 10 minutes. Stir and add wine. Place fillets on top of sauce and spoon some sauce over fish. Cover and bake for about 20 minutes, depending on thickness of fillets.<br /><br />Another Baked Bass Recipe<br /><br /> * Serves: 4 Prep Time: 30 minutes 2 lbs. fish fillets<br /> * 6 oz. teriyaki sauce<br /> * lemon juice<br /> * lemon pepper<br /> * 1 medium onion, thinly sliced<br /><br />Marinate fish overnight in teriyaki sauce. Place fish in bread pan lined with aluminum foil. Sprinkle lemon juice and lemon pepper over fish. Place onion slices on fillets. Cover fillets with foil and bake at 375 degrees for approximately 20-25 minutes.<br /><br />Bass Courtbouillon<br /><br /> * Serves: 4-6 Prep Time: 2 hours 2 lbs. bass fillets<br /> * 1 medium onion, chopped<br /> * 1 bell pepper, chopped<br /> * 1 garlic clove, finely chopped<br /> * 1/2 celery stalk, chopped<br /> * butter<br /> * 4 8-oz cans tomato sauce<br /> * 1 can tomatoes with jalapeno peppers<br /> * 1 can cream of mushroom soup<br /> * salt <br /> * red pepper<br /> * 2 cups chicken or fish stock<br /><br />In large, heavy iron pot, brown onion, bell pepper, garlic and celery in butter. Add tomato sauce and tomatoes. Cook on medium flame for 45 minutes. Add cream of mushroom soup, salt and pepper. stir in stock. Cook another 45 minutes. Add fish fillets and lower heat. Stir occasionally to break up fillets. cook until tomato sauce has a fairly thick consistency. Serve over white rice.

 

[LadyFish]

Re: Bass Recipes

Since I know a few of you print these out, I thought I'd add some more interesting ones.<br /><br />7-Up Bass<br /><br /> * Serves: 5 Prep Time: 15 minutes 1 lb. bass fillets<br /> * 1 cup flour<br /> * 1/2 cup cornmeal<br /> * 1 cup 7-Up soda<br /> * salt and pepper to taste<br /><br />Cut fillets into small pieces. Combine flour and cornmeal in seperate bowl. Dip fillets into 7-Up soda and then in flour-and-cornmeal mixture. Season with salt and pepper and fry until golden brown.<br /><br />Stuffed Bass<br /><br /> * Serves: 4 Prep Time: 30 Minutes 4 fillets, skinned<br /> * 2 T. butter<br /> * juice of 1 lemon<br /> * 1/4 tsp. salt<br /> * 1/4 tsp. pepper<br /> * 1 white bread slice, crumbled<br /> * 1 cup bread crumbs<br /> * dash of onion powder<br /> * 1/2 tsp. parsley<br /> * 1 egg, beaten<br /><br />Lay fillets in shallow baking dish and dot with butter. Drizzle lemon juice over fish. Then season lightly with salt and pepper. Combine white bread, bread crumbs, onion powder, salt, pepper, and parsley for stuffing. Add egg and mix. Mound mixture on each fillet. cover with aluminum foil. Bake in preheated oven at 350 degrees for about 10-15 minutes or until fish flakes.<br /><br />Bass Italiano<br /><br /> * Serves: 4 Prep Time: 30 minutes 4 fillets, skinned<br /> * 1 cup Italian bread crumbs<br /> * 1/4 cup cornmeal<br /> * 2 T. flour<br /> * 1 tsp. onion powder<br /> * 1/2 tsp. salt<br /> * 1/4 tsp. pepper<br /> * 1 egg, beaten<br /> * olive or vegetable oil<br /><br />Combine dry ingredients. Dip fish in beaten egg and then in crumb mixture. saute in vegetable or olive oil over medium heat until golden brown.<br /><br />White Bass Vegetable Stir-Fry<br /><br /> * Serves: 3 Prep Time: 20 minutes 6 white bass fillets<br /> * 2 tsp. olive oil<br /> * 1 cup celery, sliced<br /> * 1/2 cup onion, chopped<br /> * 1 pkg. golden bouillon<br /> * 1/2 cup water<br /> * rice (optional)<br /><br />Put olive oil in frying pan. Add celery and onion and sprinkle with 1/2 pkg. golden bouillon. Cook over medium-low heat, about 5 minutes, stirring frequently. Add water and cover. Cook until slightly tender. Remove from pan and set aside. Sprinkle remaining 1/2 pkg. bouillon evenly over fillets (1 side) that have been thoroughly patted dry with paper towels. Place fillets in frying pan, brown lightly on side sprinkled with bouillon. Turn fish. Add vegetables and liquid and cook until fish flakes. Serve with rice, if desired.<br /><br />Largemouth Delight<br /><br /> * Serves: 4 Prep Time: 35 minutes 5 1/2 lbs. bass fillets<br /> * 3 eggs<br /> * 1/4 cup milk<br /> * salt and pepper<br /> * sweet basil<br /> * lemon peel, grated<br /> * flour or cornmeal<br /> * butter<br /><br />In medium-sized bowl, mix eggs, milk, salt and pepper, basil and lemon peel. Place flour on plate. Dip fillets in mixture and submerge. Roll fillets in flour and place in hot skillet with melted butter. Cover and cook on low heat for 10 minutes, turn and cook 5 more minutes.<br /><br />Another one for Southern-Fried Bass<br /><br /> * Serves: 2 Prep Time: 1 1/2 hours 1 1/2 lbs. bass fillets<br /> * 1 qt. buttermilk<br /> * salt<br /> * 1 qt. peanut oil<br /> * 1 lb. cornmeal (extra fine)<br /><br />Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.<br /><br />Broiled Bass Amandine I've made this using snapper, ling, and flounder!!!!!!<br /><br /> * Serves: 2 Prep Time: 15 minutes 2 bass fillets (not over<br /> * 2 lbs.)<br /> * 1 lemon, halved<br /> * 1 stick butter<br /> * 4 T. slivered almonds<br /><br />Rub cooking pan with half of lemon. In heavy stainless steel pan or iron skillet, melt butter and add juice from half of lemon and slivered almonds then remove. Place bass fillets in pan. Squeeze juice from half of lemon over fish. When almost cooked, pour mixture of melted butter and slivered almonds over fish.<br /><br />Cajun Bass and Rice<br /><br /> * Serves: 4 Prep Time: 1 hour 1 1/2 lbs. bass fillets<br /> * 1 cup mushrooms, sliced<br /> * 1/2 cup red or green pepper, sliced<br /> * 1/2 cup celery, sliced<br /> * 1/2 cup onion, chopped<br /> * 1 14 1/2-oz. can whole tomatoes (with juice)<br /> * 3/4 cup chicken broth<br /> * 3/4 cup long grain rice<br /> * 1 tsp. paprika<br /> * 3/4 tsp. dried thyme leaves<br /> * 3/4 tsp. salt<br /> * 1/2 tsp. dried red pepper<br /> * 1/4 tsp. ground black pepper<br /><br />In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees. Stir vegetable-and-rice mixture. Place fish over ingredients in casserole dish. Spoon some sauce over fish. Cover and continue baking for 20 more minutes or until rice is tender and fish flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except fish. Microwave on high power, uncovered, for about 8 minutes. Stir. Place fish fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over fish about every 5 minutes or so.<br /><br />Cajun Bass Fillets<br /><br /> * Serves: 2 Prep Time: 30 minutes 2 large bass fillets<br /> * 1/2 T. cajun seasoning<br /> * 1 medium orange <br /> * Tiger sauce<br /> * 2 tsp. butter or margarine<br /><br />Sprinkle cajun seasoning on fillets. Cut 2 orange slices from orange. Squeeze juice from remaining orange on each fillet. Add 3 drops tiger sauce to each fillet and place on hot grill. Melt butter or margarine and drop on fillets while cooking. (Do not flip fillets.) Cook for approximately 20 minutes or until fillets are flaky. Garnish with orange slices.

 

[LadyFish]

Re: Bass Recipes

Okay, I'll stop, this is the last batch.<br /><br />Fried Bass Fingers<br /><br /> * Serves: 4 Prep Time: 20 minutes 4 Bass Fillets<br /> * dry pancake mix<br /> * ginger ale<br /> * cooking oil<br /><br />Cut bass fillets into finger-sized strips. Mix thick batter from pancake mix and ginger ale. Heat oil in frying pan. Dip bass strips into batter and drop into oil to deep-fry. Remove bass strips when done. Drain excess oil on paper towels. Serve strips with tartar sauce or shrimp cocktail sauce.<br /><br />Tart & Tangy Bass<br /><br /> * Serves: 4 Prep Time: 15 minutes 2 lbs. bass fillets<br /> * cooking oil<br /> * 1/4 cup margarine<br /> * 1 T. lemon juice<br /> * lemon pepper<br /> * 1/4 tsp. orange peel, grated<br /> * 1/2 tsp. salt<br /> * 1 tsp. tarragon<br /> * lime wedges<br /> * parsley sprigs<br /><br />Put oil in pan and preheat broiler. Place fillets in pan and baste with mixture made of melted margarine, lemon juice, lemon pepper, orange peel, salt and tarragon. Broil for 10 minutes or until flaky while brushing fillets often with above mixture. Serve with lime wedges and parsley sprigs.<br /><br />Bass 'N' Peppers<br /><br /> * Serves: 5 Prep Time: 20 minutes 1 lb. bass fillets<br /> * 3 T. soy sauce<br /> * 1 garlic clove, chopped<br /> * 1/4 tsp. ground ginger<br /> * 2 medium green peppers (cut into 1-inch pieces)<br /> * 8 oz. mushrooms, halved<br /> * 3 T. vegetable oil<br /><br />Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice.<br /><br />Bass With Dijon & Peppercorn Sauce<br /><br /> * Serves: 4 Prep Time: 30 minutes 1 lb. fresh bass<br /> * salt and pepper to taste<br /> * 4 oz. butter<br /> * 2 oz. white wine<br /> * 1/2 oz. peppercorns<br /> * 2 cups heavy whipping cream<br /> * 2 oz. dijon mustard<br /><br />Clean, skin, and debone bass. Place fish in baking pan in 4-oz portions. Season with salt and pepper. Add 4 oz. melted butter, and 1 oz. white wine. Cover with aluminum foil and bake at 350 degrees until consistently cooked, about 15-20 minutes. Heat saucepan. Add peppercorns, 1 oz. wine, heavy whipping cream and Dijon mustard. Cook until you have a sauce. Spoon sauce over fish and serve.<br /><br />Steamed Bass<br /><br /> * Serves: 4 Prep Time: 30 minutes 2 large bass<br /> * 4-5 celery stalks, chopped<br /> * water<br /> * 1/4 cup margarine, melted<br /> * 1/2-1 T. lemon pepper<br /><br />Place chopped celery in glass baking dish. Add enough water to cover celery. Lay fish on top and brush with butter. Sprinkle lemon pepper over fish. Cover and bake at 375 degrees for approximately 20 minutes or until fish is light and flaky. Serve over rice or pasta.<br /><br />Smoked Bass Fillet<br /><br /> * Serves: 4 Prep Time: 30 minutes 1 lb. bass fillets<br /> * 1/2 cup liquid smoke<br /> * 1/4 cup prime rib rub<br /> * 2 T. butter or margarine<br /><br />Preheat oven to 350 degrees. Pour liquid smoke into shallow dish. Dip fillets in liquid smoke, soaking both sides. Place fillets in shallow baking pan, making sure fillets are not touching. sprinkle prime rib rub on fillets and place in oven. After allowing it to bake 5-7 minutes, lightly brush melted butter on each fillet. Bake until they flake easily, about 10-15 minutes.<br /><br />Pimiento Glazed Bass<br /><br /> * Serves: 4 Prep Time: 10 minutes 1 1/2 lbs. bass fillets<br /> * 1/2-1 tsp. salt<br /> * 2 T. lemon juice<br /> * 1/2 tsp. dried thyme leaves<br /> * 1/4 tsp. Dijon mustard<br /> * 1/2 cup sour cream<br /> * 2 T. pimiento, chopped<br /> * 1 T. green onion, minced<br /><br />Season fillets with salt, lemon juice, and thyme. Place fillets in lightly buttered baking dish. Cover tightly. Bake at 400 degrees for 8-10 minutes. Uncover and glaze with a mixture of mustard, sour cream, pimiento and green onion. Return to oven and bake 2-3 minutes longer. Serve on warm platter.<br /><br />Southern-Grilled Bass<br /><br /> * Serves: 2 Prep Time: 30 minutes 1 1/2 lbs. bass fillets<br /> * 1 qt. mayonnaise or salad dressing<br /> * 6 oz. soy sauce<br /><br />Fillet bass leaving skin and scales on, but bone completely. Mix mayonnaise and soy sauce until the color of the mixture matches a new copper penny. Cover entire surface of each fillet with mixture. Place on charcoal grill, skin-side towards heated coals. Do not turn. When edges turn up and scales flake, remove and serve.<br /><br />Now, let's get fishing and catch some bass.

 

[denniz]

Re: Bass Recipes

Thanks Lady Fish NOW IM HUNGRY, No more catch and release for me....

 

[gonfishn]

Re: Bass Recipes

Your killing me ladyfish..I'm still trying to use the last ones you put up...now this...not enough filets to go around...good excuse to go out and fin some more...

 

[cotterman]

Re: Bass Recipes

mmmmmmmmmmmmmmmmmmm bass

 

[ratltrap]

Re: Bass Recipes

Hey Ladyfish-If I spend all the time learning to cook all these recipes-when am I gonna get to fish. <br />-thats why I was thinking it would be good if I could find a wife that can already cook-I catchem,cleanem,eatem & take out the trash-She,cooksem & washes dishes-Me 4 parts-Her-2 parts-ain't that a fair trade

 

[FLATHEAD]

Re: Bass Recipes

Holy smokes I have to cover my eyes!! I cant believe you guys eat SM and LM bass. Heck that is sort of like eatin the family dog around these parts. Catch and release please. I am beginning to know some of those bass on a first name basis seeing as how I figure I catch some of the same ones from time to time. For shame. Now a nice salmon um-mm !! Where is my skillet

 

[LadyFish]

Re: Bass Recipes

Flathead, personally I don't like the flavor of bass--too strong. There are much better eatin fish in these parts and I'm spoiled.

 

[aspeck]

Re: Bass Recipes

Ladyfish is writing a cook book! Thanks!<br /><br />Don't worry Flahthead, you can substitute other fish for the bass - like walleye, catfish, shucks some of those recipes sound so good that they would even make a carp (no offense Carpie) taste good! So, for those that know SM and LM bass on a first name basis, don't despair!

 

[Red Rider]

Re: Bass Recipes

Them recipies is just to dang complicated. <br /><br />For striped bass:<br /><br />1. cube, poach (boil) until it turns creamy white, don't overcook, serve with a bowl of melted butter.<br /><br />or<br /><br />2. Place 3/4 inch filets/steaks on a greesed baking sheet, place a butter patty on each filet/steak, broil until butter is completely melted, turn over place another butter patty on them, broil until butter patty is completely melted, eat.<br /><br />3. Shoot anyone that overcooks fish!

 

[whiteknight]

Re: Bass Recipes

After reading those links sounds like lady fish is a cooking guroo.<br />I bet Mr lady fish is growing gills from all the fish he must eat. <br /><br /> Hook um and cook um what im sayin!

 

[ebbtide176]

Re: Bass Recipes

dang! throw a match in oil and if it ignites, its ready? i bet whoever came up with that recipe is now a posthumus darwin award winner <br /><br />uh... i was thinking if the match ignites, so does the rest of the kitchen<br /><br />lol at FH

I cant believe you guys eat SM and LM bass. Heck that is sort of like eatin the family dog around these parts.

hint: we do have a 3legged dog, ya kno but wifie is real fond of em

 

[oddjob]

Re: Bass Recipes

Flathead, personally I don't like the flavor of bass--too strong. There are much better eatin fish in these parts and I'm spoiled. <br />

Me either, but I might try the bass hash next time my boys beg me to cook up what we catch out back. I usually release all freshwater as I'm spoiled also. <br /><br />I've heard recently that there tasty if you smoke/barbeque them in foil on the grill whole!<br /><br />I did a salmon like that years ago and my family left only the tail. <br /><br />Another recipe I would try now is the "cajon fish fry (mustard instead of egg). I forget who posted it. That thread about fish frying made me an overnight chef success as far as frying(heat) is concerned. thanks all...