Alabama Bass Salad

AuthorSite EditorCategory,
Yields1 Serving
 4 MED Bass filets (no bones)
 8 oz white vinegar
 1 large onion
  cup olive oil
 1 cup ice cold spring water
 ½ tsp salt
 ½ tsp black pepper
1

Boil bass filets for 8 mins take out of water let drain and cool.

Chop onion.

Mix vinegar onion, olive oil, salt, pepper in a bowl.

Take fork and flake Bass filets into small chunks.

Add Bass to the mixture.

Add ice water.

Stir and let stand in a covered bowl.

Refrigerate overnight.

Serve with crackers.

Ingredients

 4 MED Bass filets (no bones)
 8 oz white vinegar
 1 large onion
  cup olive oil
 1 cup ice cold spring water
 ½ tsp salt
 ½ tsp black pepper

Directions

1

Boil bass filets for 8 mins take out of water let drain and cool.

Chop onion.

Mix vinegar onion, olive oil, salt, pepper in a bowl.

Take fork and flake Bass filets into small chunks.

Add Bass to the mixture.

Add ice water.

Stir and let stand in a covered bowl.

Refrigerate overnight.

Serve with crackers.

Alabama Bass Salad