Southern-Fried Bass

AuthorSite EditorCategory,
Yields1 Serving
 1 ½ lbs Bass Fillets
 1 qt Buttermilk
 1 qt Peanut Oil
 1 lb Cornmeal (extra fine)
 Salt
1

Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.

Servings: 2
Preparation time: 1 1/2 hours

Ingredients

 1 ½ lbs Bass Fillets
 1 qt Buttermilk
 1 qt Peanut Oil
 1 lb Cornmeal (extra fine)
 Salt

Directions

1

Cut fillets in strips 1 inch wide. Soak fillets in buttermilk for 1 hour (frozen buttermilk is best). Remove fillets from buttermilk and season with salt to taste. Pour enough oil in frying pan to cover fillets completely. Dredge fillets in cornmeal, then place in heated oil. Using extreme caution, drop a kitchen match into heated oil to determine proper cooking temperature. If match ignites, oil is ready. Do not turn fillets while cooking. When fillets float in heated oil, remove and serve.

Servings: 2
Preparation time: 1 1/2 hours

Southern-Fried Bass