Gary's Fried Fresh Bass

Total Time
20mins
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

Directions

  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.

Reviews

(3)
Most Helpful

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!

Cheffette Teresa September 22, 2011

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

beckyjacobs54 August 10, 2008

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!

Sandi (From CA) August 11, 2005

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