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Pan Fried Bass Recipe for Largemouth Bass
Pan Fried Bass
* 8 tablespoons butter (about 1/2 cup)
* 1/2 teaspoon canola oil
* 1-2 whole bass (or any freshwater white fish), about 3 -4 pounds, headless
* 1 large white onion, thinly sliced
* 3 large potatoes, thinly sliced
* 1 teaspoon salt
* 2 teaspoons freshly ground black pepper
* 2-3 lemons, sliced
* Nasturtium flowers. for garnish (optional)
* Parsley, for, garnish
Melt the butter with the oil in a large cast-iron skillet over medium heat. Place the fish in the middle of the pan and surround it with the sliced onions and potatoes (you can briefly parboil the potatoes). Sprinkle with salt and pepper. Cover partially, leaving the lid slightly askew so the moisture escapes, and sauté for I5 minutes. Turn everything once and cook for another 15-30 minutes, until the fish turns white and the potatoes are cooked. Remove the cover about 10 minutes before the end of the cooking period.
Remove the backbone from the fish and reassemble it to appear whole before taking the platter to the table.
Arrange the fish, potatoes, and onions on a warmed oval platter, garnish with nasturtium flowers and parsley, and serve with lemon wedges.
08/10/09 09:20 AM
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