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    You are in: Home / Recipes / Gary's Fried Fresh Bass Recipe
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    Gary's Fried Fresh Bass

    Gary's Fried Fresh Bass. Photo by Stacky5

    1/2 Photos of Gary's Fried Fresh Bass

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Stacky5's Note:

    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!

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    Units: US | Metric

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


    1. 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. 2
      Cover with milk and seal bag. Refrigerate overnight.
    3. 3
      Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
    4. 4
      Coat each fillet with Wondra Flour.
    5. 5
      Meanwhile, preheat Crisco in iron skillet on medium-high heat.
    6. 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. 7
      Drain on paper towels when done.

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    Ratings & Reviews:

    • on September 22, 2011


      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!

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    • on August 10, 2008


      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

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    • on August 11, 2005


      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!

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    Nutritional Facts for Gary's Fried Fresh Bass

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1806.5
    Calories from Fat 1497
    Total Fat 166.4 g
    Saturated Fat 50.8 g
    Cholesterol 166.3 mg
    Sodium 211.9 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 0.9 g
    Sugars 6.2 g
    Protein 49.8 g

    The following items or measurements are not included:

    salt & pepper

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