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Wilmington Island Baked Bass

Yield about 4 servings


  • 1 (2-pound) dressed freshwater bass
  • 1/4 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons half-and-half
  • 2 cups soft breadcrumbs
  • 1/2 cup peeled, seeded, chopped tomato
  • 1/2 cup chopped onion
  • 1/4 cup peeled, seeded, chopped cucumber
  • 1/4 cup chopped celery
  • 3 tablespoons butter or margarine, melted
  • 1 tablespoon chopped celery leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups milk

How to Make It

  1. Rinse fish thoroughly; pat dry, and set aside.

  2. Combine flour, 1/4 cup butter, and half-and-half, mixing well. Set aside.

  3. Combine breadcrumbs, tomato, onion, cucumber, celery, 3 tablespoons melted butter, and chopped celery leaves in a large mixing bowl; stir mixture well. Sprinkle fish cavity evenly with salt and pepper, and place stuffing in cavity. Close opening with wooden picks, and tie with string.

  4. Place prepared fish in a large shallow roasting pan, and spread flour mixture evenly over top. Pour 1 1/2 cups milk around fish. Bake, uncovered, at 400° for 45 minutes or until fish flakes easily when tested with a fork, basting occasionally with pan drippings.

  5. Transfer fish to a warm serving platter. Serve immediately.

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