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Deep-Fried Bass

Yield 12 servings


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

How to Make It

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

  2. 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.

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

Oxmoor House Homestyle Recipes