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Sauteed Fry Bass Meunier Easy Recipe.
Freshwater bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection.
Fried Bass Recipe - how to slowly fry whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and sautey in the melted butter over medium heat.
Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy. Nutritional Information Serving per 100 g/3.5oz.: Calories 146 g, Calories from fat 43 g, Calories from protein 103 g, Total Fat 5 g, Saturated Fat 1 g, Total Protein 24 g, Cholesterol 87 mg, Sodium 90 mg, Total Omega-3 fatty acids 1013mg, Total Omega-6 fatty acids 112mg, Vitamin A 2%, Vitamin C 2.1mg (4%), Calcium 10%, Iron 11%.
Ingredients:
- 2 whole fresh Bass, 1 1/2-lb each, dressed, heads and tail removed, skinned.
- 5 tbsp. butter
- 1/3 cup yellow cornmeal
- 1/3 cup flour
- 1 tbsp. vinegar
- Salt and pepper to taste
- Parsley for garnish
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Serves/Makes: 2
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How to cook Sauteed Fry Bass Meunier:
- Place bass pieces in salt water and let it soak for 20 minutes.
- Wash well, then rinse under cold running water and pat dry with paper towels.
- Mix cornmeal, flour, salt and pepper in a bowl.
- Dredge the whole bass or fillets in a mixture, and saute slowly in the melted butter over medium heat until well browned.
- Turn carefully with a spatula and coock until brown the other side.
- When the fish has turned opaque, remove to a warm platter.
- Stir vinegar into the fat and greables, heat it and pour over fish.
- Garnish with parsley
Notes:
This Sauteed Fry Bass Meunier is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Sauteed Fry Bass Meunier serves/makes: 2
Main Ingredient: Largemouth Bass
Preparation Method: Fried
Cuisine: American
How to clean a Bass:
Place the largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs--heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
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