Gary's Fried Fresh Bass

Total Time
Prep 10 mins
Cook 10 mins

This is how my ex-DH cooks fish that he and my kids catch right here in 14-Mile Creek and Indian Creek in Southern Indiana...I hate to sound like such a simpleton, but this is the real, simple, "Mountain-Man" thing, a down-to-earth fresh fish recipe! NEVER any leftovers, although the kids get pretty grossed out watching ex-DH clean and fillet the fish!!! :) P.S. ex DH says you "Gotta have a 10" iron skillet for this one." VISUAL WARNING: The pictures were taken the last time ex-DH cooked this, and he is a VERY MESSY cook! LOL!

Ingredients Nutrition

  • 2 lbs bass fillets, 8 (cleaned and de-boned)
  • 2 cups whole milk
  • 1 -2 cup flour (extra-fine)
  • 12 teaspoon paprika
  • 1 dash salt & pepper
  • 3 cups Crisco


  1. Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too -- ) in a large zip-lock bag.
  2. Cover with milk and seal bag. Refrigerate overnight.
  3. Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
  4. Coat each fillet with Wondra Flour.
  5. Meanwhile, preheat Crisco in iron skillet on medium-high heat.
  6. Fry fillets in 1/2" of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
  7. Drain on paper towels when done.
Most Helpful

5 5

I love the simplicity of this recipe, and when we get fresh fish this is the first recipe I think about. So good! We have made it several times now and its always a winner for us!

5 5

Very simple dish that tastes great every time I make it, and I have made it 3 times now! I used bass, white perch and haddock. Doesn't get simpler or better than this! When I get done frying my fish I just squeeze lots of lemon on top and serve up with mashed potatoes and stewed tomatoes. Becky

5 5

YES MA'AM! Oh boy, we swam in fish heaven tonight. I substituted sole for the bass since I had it on hand, but otherwise followed your recipe and lemme tell you, sister... you're lucky I learned how to make this or I'd be knocking on your door demanding a bite of whatever's in that cast iron skillet picture on Zaar! :o) Thanks a bunch, Stacky!