Toms Deep Fried Bass Recipes

TOM'S DEEP FRIED BASS

Tom's Deep Fried Bass image

Tom took us fishing for small mouth bass and afterwords had a fish fry..yummy yummy..I took my fish fillets home, froze them and had go buy a small deep fryer. This is the best fish I ever ate. Of course, one of my friends goes fishing all the time, and gives me small bags of fish ..Cleaned, filleted and zip locked..I am so...

Provided by deb baldwin

Categories Fish

Time 35m

Number Of Ingredients 9

Ingredients

1 small deep fryer, follow the directions for use
4 or 5 small pieces of fish fillets per person: enough for a dinner: bass, trout, catfish, etc
1 gal canola oil (as per your deep fryer instructions)
BATTER
2 c pancake mix (krusteaz buttermilk)
2 tsp lemon pepper
1/2 can(s) opt: stale beer, (open and let set over night)
1 1/2 c water - more or less
1 pkg panko bread crumbs

Steps:

1. Set up your deep fryer, as per your instructions on the deep fryer. I set mine out side on a special table or in the garage..not in the house. Fill with your oil of choice and set temperature as per instructions. Mine does not take long to get to right temperature..375 degrees
2. Mix your batter: combine the pancake mix, lemon pepper, beer (opt) and water..Mix. The batter should be on the runny side, not thick. Just to thinly coat fish. Put Panko into a seperate pan. And next: Have a cake rack set over paper towels. (to set the fish on) Dip fish (I put a few pieces in the batter)in the bowl of mixed batter. Let batter run off a little bit and then coat with Panko, both sides. Set the Panko, dipped fish, on the cake rack to rest and dip the next piece..Only do one at a time.
3. Put the fish into the basket of the deep fryer, do not crowd. Lower basket into oil and deep fry till crip and brown...approx 4 to 5 minutes depending on your fryer. Remove to a cookie sheet, lined with a paper towel (set in warm oven to hold for next batch) Every one around here, just starts eating them as soon as they come out of the fryer.
4. Serve with a homemade (or store bought) tarter sauce and slices of lemon.

PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE AND SPRING VEGETABLES

Pan-Fried Seabass with Garlic Lemon Butter Sauce and Spring Vegetables image

Provided by Michelle Minnaar

Categories Main

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

30ml (2 tbsp) butter
600g (1.3 lbs) sea bass fillets
salt and freshly ground pepper
4 cloves garlic, crushed
60g (2 oz) butter
juice of 1 lemon

Steps:

Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.

Nutrition Facts : ServingSize 1 serving, Calories 237 calories, Sodium 466 mg, Fat 9.3 g, SaturatedFat 4.5 g, Protein 35.5 g, Cholesterol 95 mg

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