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Gary's Fried Fresh Bass

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“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!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

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.

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