Largemouth Bass Recipe

What are Largemouth Bass

The largemouth bass is a popular freshwater fish known for its striking appearance and spirited behavior. It has a large mouth extending past its eyes, a defining feature.

The body is generally green with a shimmering pattern that helps it blend into its aquatic surroundings, ranging from murky lakes to flowing rivers. Adults can grow quite large, with some reaching over 20 inches in length and weighing more than 15 pounds. However, sizes vary depending on their habitat.

They are predators, feeding on smaller fish, insects, and crustaceans. Anglers admire largemouth bass for their fight when hooked, making them a favorite target for sport fishing. This fish is not just a challenge to catch but also plays a vital role in its ecosystem, balancing populations of other species.

Bass is a firm textured fish that fishermen and food connoisseurs alike prize. It is plentiful in most freshwater lakes and ponds in the United States. Although they taste delicious, most times, they are caught and released. Much of the reason is that they are so fun to catch and become quite large.

There are several popular ways to prepare it. Pan-fried, deep-fried, and grilled are common, but they can be hog-gutted (removing the innards), scaled, and baked or grilled.

Why Would You Want to Make it?

1. It’s a great way to add variety to meals.
2. Bass is rich in protein and healthy fats.
3. Suitable for those following a healthy or balanced diet.
4. Perfect for a special occasion or a casual dinner.
5. It supports sustainability and eating locally and seasonally if the catch is local.

What you need

• Bass filets: Be sure to remove all the bones by running your fingers along the side of the filet to feel for bones. If you find any, remove them with needle-nose plyers.
• Flour: All-purpose flour is fine.
• Cornmeal: This gives the bass its signature crunchy texture.
• Salt: We use celery salt, which adds a great flavor to fish. You can use sea salt or kosher salt if you don’t have celery salt. But add a half teaspoon of celery seed to the mix.
• Garlic: Use garlic powder or granulated garlic.
• Pepper: We use cracked black pepper and lemon pepper for a different flavor.
• Fat for Frying: Use butter or olive oil to fry the filets
• Lemon: Serve the fish with lemon wedges or sprinkle them with lemon juice before serving.
• Optional: Add optional herbs and spices to the breading. Paprika, cayenne powder, oregano, and thyme complement the fish well.

How to Make it

Step One:

Dry the filets well with paper towels.

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Step Two:

Dredge the fish in the flour mixture on both sides. Shake off the excess flour.

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Step Three:

Pan-fry the fish in a non-stick or cast iron skillet in butter or olive oil until golden brown. Flip and fry the other side.

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Batter fried

Bass is also delicious, batter-fried. To batter fry the fish, make your batter. We have a recipe for crispy fish batter.

Dip the filets in the batter. Let the excess batter drip off. Heat peanut oil in a cast iron skillet until very hot. If you don’t have peanut oil, use vegetable oil. To test the oil to see if it is hot enough, drop a few drops of the batter in the oil; if it starts cooking and bubbling immediately, it is hot enough.

Fry until golden brown, flip carefully, and fry the other side until golden brown.

Drain the fish on paper towels. You can also drain them on a cooling rack placed over a rimmed baking sheet with the paper towels underneath. They will stay warm with this setup in a 200°F oven until you fry all the filets.

How to Store Leftovers

Storage: You can store leftovers in an airtight container in the refrigerator for 3-4 days.

Freezing: Freezing cooked filets is not recommended.

Reheating: Warm leftover filets in the air fryer for about three minutes at 350°F for 3-4 minutes. You can also warm them in the oven for about fifteen minutes. Wrap them in aluminum foil before placing them in the oven. They will heat faster.

What to do With Leftovers

• Fish Sandwich: Make fish sandwiches on bread or rolls. Top with tartar sauce or cocktail sauce and serve on a bed of shredded lettuce.
• Salads: Serve the fish with a fresh garden salad for a healthy lunch or dinner. There is no reason to reheat them on a salad, but you can if you choose.
• Tacos: Leftover bass makes delicious fish tacos. For a delightful dinner, serve them on corn or flour tortillas with spicy coleslaw or pineapple coleslaw.
• Pasta: Make a creamy pasta dish with sautéed onions and garlic. Add a splash of white wine and let it reduce a bit. Flake in the leftover bass and finish it with heavy cream and a sprinkling of freshly grated Parmesan cheese.

Suggested Side Dishes for Bass

• Rice: Make a quick rice flavored with chicken or seafood stock.
• Fried Potatoes: Make some fried potatoes or French fries.
• Green Salad: A green salad with a fruity dressing, like rhubarb vinaigrette, is great with these fish.
• Vegetables: Choose your favorite vegetable, like corn on the cob, steamed broccoli, or glazed carrots.
• For Tacos: Refried beans or Mexican rice are great.
• For Fish Sandwich: Serve them with spicy coleslaw and tartar sauce for fish sandwiches.