Fried Bass
Crispy fried bass fillets with a flavorful lemon pepper and mustard coating, perfect for seafood lovers craving a tangy, savory dish with a crunchy texture.
Ingredients
Instructions
- Mix salt, lemon pepper seasoning, lemon juice, and mustard together.
- Coat the bass fillets with the mixture and let stand for 1 to 2 hours.
- Roll the coated fillets in cornmeal.
- Fry the fillets in hot, deep fat until golden and cooked through.
Tips & Substitutions
For a crispier texture, consider using a mixture of cornmeal and flour. If you prefer a different flavor profile, try substituting the lemon pepper seasoning with Cajun spices or Old Bay seasoning. Allowing the coated fillets to rest for an hour helps the coating adhere better during frying, similar to techniques used in dishes like Seared Ahi Tuna With Green Onion-Wasabi Sauce.
Serving Suggestions
Serve the fried bass with a side of tartar sauce or a fresh lemon wedge for added brightness. It pairs wonderfully with coleslaw or a light salad. For a complete meal, consider serving it alongside rice or potatoes, making it a delightful contrast to dishes like Shrimp Mariniere.
Storage & Reheating
Store leftover fried bass in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps retain the crispiness without making the fish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Bass contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bass fillets for this recipe?
Yes, you can use frozen bass fillets. Just ensure they are fully thawed and patted dry before seasoning and coating. This will help achieve the best texture and prevent excess moisture from affecting the coating.
What oil is best for frying the bass?
For frying, use oils with a high smoke point, such as canola, vegetable, or peanut oil. These oils can withstand the high temperatures needed for frying without burning, ensuring your bass cooks evenly and gets a nice golden color.
How can I make this recipe healthier?
To make a healthier version, consider baking the coated bass instead of frying. Preheat the oven to 400°F (200°C), spray the fillets lightly with cooking spray, and bake for about 15-20 minutes, or until golden and cooked through. This reduces the oil used while still providing a delicious flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).