Fresh Fried Largemouth Bass

Prep Time:
10 mins

Cook Time:
5 mins

Additional Time:
30 mins

Total Time:
45 mins

Servings:
4

Ingredients

Directions

Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.

Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized resealable plastic bag. Zip and shake until evenly combined.

Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.

Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.

Editor's Notes:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)