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    We returned 8 recipes for...

    "southern-united-states" x

    "historical-traditional" x

    "bass" x

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    1-8 of 8
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    Recipe #229204

    A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other...

    0 More Info
    Beer Battered Bass
    By Witch Doctor on May 21, 2007

    Recipe #229204

    "A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other batters. The alcohol in the beer causes the cooked batter to form a hard shell, keeping it from absorbing much of the frying oil. The researchers suggest using one cup of beer for each cup of flour!"
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    Ingredients: sea bass, lemon juice...

    Rating: 100.00%;

    2 Reviews

    Prep Time:30 mins

    Total Time: 1 hrs

    "Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white...

    Pat's Southern-Fried Panfish

    Recipe #216877

    1 More Info
    Pat's Southern-Fried Panfish
    By Bone Man on March 14, 2007

    Recipe #216877

    ""Panfish" are non-saltwater fish like bass, bluegill, and/or crappies. If you like VERY MILD FISH which is crunchy on the outside and flakey-white and moist on the inside, then this recipe is for you. It's not at all greasy, as long as you don't go short on the Crisco and as long as you get your Crisco hot enough. And the idea of..."
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    Ingredients: eggs, bass fillets...

    Rating: 60.00%;

    1 Reviews

    Prep Time:15 mins

    Total Time: 35 mins

    Recipe #290158

    A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947....

    2 More Info
    Baked Black Bass With Egg Sauce
    By Molly53 on March 4, 2008

    Recipe #290158

    "A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Allow 1/3 pound of fish per serving."
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    Ingredients: pepper, cream, eggs...

    Rating: 0.00%;

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    Prep Time:15 mins

    Total Time: 1 hrs 15 mins

    Recipe #16914

    A Louisiana favorite. From the files of Mrs. O. R. Menton

    3 More Info
    Baked Red Snapper or Bass
    By Miss Annie on January 7, 2002

    Recipe #16914

    "A Louisiana favorite. From the files of Mrs. O. R. Menton"
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    Ingredients: chives, green peppers, onions...

    Rating: 0.00%;

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    Prep Time:20 mins

    Total Time: 1 hrs

    Recipe #184094

    This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc

    4 More Info
    BBQ Fish & Stuffing
    By Chef Paul P on August 31, 2006

    Recipe #184094

    "This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc"
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    Ingredients: shrimp, garlic, green peppers...

    Rating: 0.00%;

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    Prep Time:45 mins

    Total Time: 1 hrs 15 mins

    Recipe #238945

    A recipe that was served at the Biltmore Hotel in Coral Gables, Florida. Adapted from Recipes from Historic America by Linda and Steve Bauer. Great book!
    ...

    5 More Info
    "A recipe that was served at the Biltmore Hotel in Coral Gables, Florida. Adapted from Recipes from Historic America by Linda and Steve Bauer. Great book!
    Here's a little history:
    As a young man in 1925, George E. Merrick saw the vision of a magnificent hotel on Florida's east coast. He joined forces with Biltmore hotel magnate John..."
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    Ingredients: chives, fresh raspberries...

    Rating: 0.00%;

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    Prep Time:35 mins

    Total Time: 1 hrs 15 mins

    Recipe #54132

    Don't misss out on this one! Being in a dilema one day with some sea bass that I needed to cook, but would not be eating the same day, I steamed it...

    6 More Info
    New Year Sea Bass Salad
    By Tweeky on February 16, 2003

    Recipe #54132

    "Don't misss out on this one! Being in a dilema one day with some sea bass that I needed to cook, but would not be eating the same day, I steamed it with some thyme, refrigerated it and then used it the next day in this recipe in place of the raw fish and just feel in love with the cold salad! In as much as we love sushi and sashimi, I will try it..."
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    Ingredients: cooking oil, honeydew melon...

    Rating: 0.00%;

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    Prep Time:30 mins

    Total Time: 34 mins

    Recipe #226154

    This recipe I got while on a fishing trip over in East Texas. One of our party was Cajun and he decided to fix our dinner for us (actually, he lost a...

    7 More Info
    Stuffed Bass With Creole Sauce
    By Witch Doctor on May 3, 2007

    Recipe #226154

    "This recipe I got while on a fishing trip over in East Texas. One of our party was Cajun and he decided to fix our dinner for us (actually, he lost a bet!). This is what he came up with. Nothing like fresh caught bass and this sauce made it exceptionally delicious!"
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    Ingredients: egg yolks, eggs...

    Rating: 0.00%;

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    Prep Time:30 mins

    Total Time: 1 hrs 15 mins

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