5 Mouth-Watering Bass Recipes – Georgia Wildlife Blog

Bass cooking recipes

There’s nothing like feeling the tug on the tip of your line, seeing the bass on the hook, and understanding you have acquired contemporary fish for dinner.

It helps that Georgia’s bass fishing is superb and earned it the title of “Black Bass Capital of the World.” residence to 10 completely different species of black bass, and we encourage you to attempt to catch all of them as a part of our georgia bass slam! Step up your Bass Slam problem by attempting 5 alternative ways to prepare dinner your catch. get your fishing license, #gofishgeorgia, and take a look at a few of these recipes!

(*5*)cajun fried sea bass

tailored from


¼ cup scorching sauce

1 cup buttermilk

as much as a dozen sea bass fillets

10 ounces Cajun Fish Fry Seasoning Combine

peanut oil


In a container with a lid, mix your favourite scorching sauce (everybody who likes scorching sauce has a favourite) and buttermilk. soak the fillets on this combination for at least 2 hours. soaking in a single day provides the most effective outcomes. permit fillets to drip dry in a colander earlier than seasoning. In a flat skillet, add the seasoning combine and press the fillets firmly into the flour on either side. do that two or thrice to create a pleasant crust. warmth oil to 375 levels, in skillet or deep fryer. fry the fish till it floats and turns crisp and golden (about 2 minutes). as soon as the fillets are achieved, instantly salt on each side when you take away the fish from the oil. after that, they’re able to be eaten! if you are going to wait a few minutes to eat, put these pups on a tray lined with paper towels so they do not get soggy.

(*5*)Fried sea bass with herb butter sauce, garlic and lemon

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tailored from


4 skinless sea bass fillets



1 cup flour

4 tablespoons unsalted butter

1 tablespoon garlic, sliced ​​skinny

¼ cup delicate contemporary herbs (equivalent to basil, parsley, thyme, oregano)

2 tablespoons contemporary lemon juice

Season the steaks with salt and pepper. Warmth a sauté pan on high of a grill or range. when the pan could be very scorching, add 2 tablespoons of olive oil and let it warmth up. Dip the ocean bass fillets within the flour and shake off the surplus. place the fillets within the pan and fry them for about 3 minutes per aspect, till golden brown. take away fish from pan. To make the lemon-garlic-butter-herb sauce, add the remainder of the butter to the skillet and soften. when the butter is scorching, add the sliced ​​garlic. fry the garlic till it begins to frivolously brown. add herbs and take away from warmth. fastidiously add lemon juice. Spice with salt and pepper. to serve, place a fillet on a plate and drizzle slightly lemon garlic herb butter over the fish.

(*5*)blackened bass

tailored from: karen eagle’s all wild sport cookbook


2 kilos of sea bass fillets

¼ cup plus 1 tablespoon vegetable oil

1 tablespoon lemon pepper

1 tablespoon paprika

2 teaspoons garlic salt

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons purple pepper

2 teaspoons freshly floor black pepper

Rinse the fish fillets and pat dry. place in a bowl and toss frivolously with 1 tablespoon vegetable oil. put aside. Mix lemon pepper, paprika, garlic salt, basil, oregano, purple pepper, and black pepper in a bowl and blend nicely. switch to a bigger, shallow bowl. Add ¼ cup of oil to a forged-iron skillet and place over excessive warmth. if you do not have a forged iron skillet then a daily skillet will do the trick. Additionally, if you do not have forged iron cookware, it’s best to think about getting a minimum of one or two skillets. I imply that is Georgia, and any good southern prepare dinner ought to have some forged iron prepared. Getting again on subject, dip the fish into the spice combination, frivolously coating each side of the fillet. Sear a batch of a number of steaks without delay in a scorching skillet. prepare dinner for about 1 to 1 ½ minutes per aspect. the fillets needs to be crisp. proceed cooking batches of steaks till achieved. watch out to not eat your entire cooked fish between batches, that is scrumptious!

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(*5*)grilled sea bass

tailored from – contributed by brian ward’s kitchen


4 sea bass fillets

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon onion powder

2 teaspoons dried parsley

lemon pepper (to style)

sea salt (to style)

3 tablespoons butter

2 garlic cloves, minced

1 ½ tablespoons of additional virgin olive oil

this one is easy and scrumptious. preheat grill to excessive warmth. In a bowl, combine collectively the garlic powder, paprika, onion powder, lemon pepper, and sea salt. sprinkle the combination over the ocean bass fillets. soften the butter and mix with the garlic and parsley. place fillets on frivolously oiled grill grates. prepare dinner for 7 minutes on either side, whereas brushing with the butter combination. roast till tender sufficient to separate with a fork. drizzle with further virgin olive oil earlier than serving. serve fish over rice, with chips or tots, or between two items of toast with slightly lettuce and mayonnaise for a lightweight fish sandwich.

(*5*)sea bass tacos

tailored from:


6 sea bass fillets, skinless and lateral line eliminated, minimize into 3 × 1-inch strips

1 massive egg, separated into yolk and white

1 cup flour

1 teaspoon salt

½ teaspoon floor black pepper

1 cup of beer or water

1 cup Mexican cream*

2 teaspoons chipotle marinade, chopped*

4 cups plus 1 tablespoon peanut or vegetable oil

6 ounces contemporary chorizo

12 corn tortillas

2 limes

2 cups inexperienced or purple cabbage, finely shredded

kosher salt, to style

*Mexican cream and chipotles in adobo can be found in most Latino markets. many grocery shops inventory creme media, a barely sweeter variation. (If utilizing this, add a teaspoon of salt to offset the sweetness.)

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Combine the egg yolk, flour, salt, pepper, and beer or water till you will have a pancake-like batter. refrigerate till prepared to make use of (as much as 24 hours). Make the Chipotle Crema: Mix the Mexican crema with the chipotle sauce and adobo and all the things in a meals processor till easy and pink. Warmth 1 tablespoon of oil in a skillet over medium warmth. minimize the chorizo ​​lengthwise, take away the casing and chop it up. prepare dinner chorizo, utilizing a picket spoon to interrupt meat into pinto bean-sized items, till very crisp (about 5 minutes). drain and reserve.

In a big inventory pot or deep fryer, warmth oil to 350 levels. whereas heating, beat the reserved egg white till stiff and fold into the batter. when the oil shouldn’t be fully scorching, wrap the tortillas in foil and place within the oven, preheated to 350 levels, till gentle and scorching. Dip the ocean bass within the batter, coating the items nicely. shake off any extra and fry in batches till crisp and golden. drain on paper towels and frivolously salt and pepper.

To serve, place two or three items of fish on a heat tortilla. Squeeze lime juice over them, unfold over a number of chorizo ​​bits, and high with slaw and dollops of sauce and cream, to style. serve instantly.

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