Crispy Southern-Fried Bass Fillets
This delectable recipe for crispy Southern-fried bass fillets captures the essence of family fishing trips in Southern Indiana. Passed down through generations, it showcases the art of transforming freshly caught bass into a mouthwatering dish that delights the senses. The combination of buttermilk marination and a perfectly seasoned flour coating ensures each fillet is tender and bursting with flavor. Serve these crispy delights with a side of tartar sauce and lemon wedges for the perfect family meal. With no leftovers in sight, this is a recipe your kids will love—just don't let them watch the cleaning process!
6
Servings
N/A
Calories
7
Ingredients
Ingredients
bass fillets (cleaned and de-boned)
2 lbs (preferably small-mouth bass, but large-mouth or bluegill works too)
whole milk
2 cups (for marinating)
extra-fine flour
1-2 cups (for coating the fillets)
paprika
1/2 teaspoon (for seasoning)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Crisco (or vegetable oil)
3 cups (for frying)
Instructions
1
Start by placing the cleaned and de-boned bass fillets in a large zip-lock bag.
2
Pour the whole milk into the bag, ensuring the fillets are well-covered. Seal the bag tightly and refrigerate overnight to tenderize and infuse flavor.
3
The next day, remove the fillets from the refrigerator and gently dry them on paper towels.
4
In a shallow bowl, combine flour, paprika, salt, and pepper. Mix well to create a seasoned coating.
5
Dredge each fillet in the seasoned flour mixture, ensuring both sides are evenly coated.
6
In a large cast-iron skillet, heat the Crisco over medium-high heat until hot and shimmering.
7
Carefully place the coated fillets into the skillet, frying them in about 1/2 inch of hot oil.
8
Cook the fillets for approximately 3 minutes on each side, or until they turn a beautiful golden brown.
9
Once cooked, transfer the fried fillets to paper towels to drain excess oil. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Crispy Southern-Fried Bass Fillets?
This recipe features bass fillets marinated overnight in whole milk, coated in seasoned extra-fine flour, and fried in a cast-iron skillet until golden brown.
What kind of fish is best for this recipe?
Small-mouth bass is preferred, but the recipe also works perfectly with large-mouth bass or bluegill.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
How much fish do I need to prepare?
You will need 2 lbs of cleaned and de-boned bass fillets.
Why should I marinate the fish in whole milk?
Whole milk helps to tenderize the fillets and infuses them with a richer flavor during the overnight soak.
How long should the fillets be marinated?
The fillets should be refrigerated in a sealed bag with whole milk overnight.
What type of flour is recommended for the coating?
Extra-fine flour is recommended to achieve the best crispy texture.
What seasonings are used in the flour mixture?
The coating consists of extra-fine flour mixed with paprika, salt, and black pepper.
How much paprika is required?
The recipe calls for 1/2 teaspoon of paprika for the seasoned coating.
What is the best way to coat the fillets?
Dredge each fillet in the seasoned flour mixture ensuring both sides are evenly and thoroughly coated.
What should I use to fry the fish?
Crisco or vegetable oil is used for frying, ideally in a large cast-iron skillet.
How much oil is needed for frying?
You will need approximately 3 cups of oil to maintain about 1/2 inch of depth in the skillet.
What heat setting should I use for frying?
Heat the oil over medium-high heat until it is hot and shimmering before adding the fish.
How long do the bass fillets take to cook?
The fillets should be fried for approximately 3 minutes on each side.
How do I know when the fried bass is finished?
The fillets are done when they turn a beautiful, even golden brown color.
What is the best pan for this recipe?
A large cast-iron skillet is highly recommended for traditional Southern-style frying.
What should I do after removing the fish from the skillet?
Transfer the cooked fillets to paper towels to drain any excess oil before serving.
What are the suggested side dishes?
Serve these crispy fillets with tartar sauce and fresh lemon wedges.
Is this recipe suitable for children?
Yes, kids love this recipe, though the description suggests keeping them away during the fish cleaning process!
Where does this recipe originate?
It is a traditional Southern Indiana family recipe passed down through generations.
Should the fillets be dried after marinating?
Yes, remove the fillets from the milk and gently dry them on paper towels before dredging in flour.
Can I use vegetable oil instead of Crisco?
Yes, vegetable oil is a suitable substitute for Crisco in this frying recipe.
How much whole milk is required?
The recipe requires 2 cups of whole milk for the marination process.
What is the total ingredient count?
There are 7 primary ingredients used in this recipe.
How do I prepare the fillets before cooking?
Ensure the fillets are properly cleaned and de-boned before starting the marinating process.
Is the salt and pepper measured?
No, salt and black pepper are added to the flour mixture to taste.
How much flour should I prepare?
The recipe suggests using between 1 to 2 cups of extra-fine flour.
What category of cuisine does this fall under?
This is classified as Southern cuisine, specifically focusing on fried fish.
Should the fish be served hot?
Yes, the fillets are best served immediately while they are hot and crispy.
Can I use large-mouth bass?
Yes, while small-mouth is preferred, large-mouth bass works perfectly for this preparation.