Deep-Fried Bass

Oxmoor House
12 servings

Ingredients

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4 pounds freshwater bass fillets
1 tablespoon salt
1 cup yellow cornmeal
Peanut oil
Lemon wedges
Fresh parsley sprigs

Preparation

Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt.

Dredge fish in cornmeal, shaking off any excess cornmeal. Carefully drop fish into deep hot oil (375°). Fry 3 minutes or until fish is golden brown; drain well on paper towels.

Transfer fish to a warm serving platter, and garnish with lemon wedges and parsley sprigs. Serve immediately.

Created date

February 2010