Southern Fried Bass with Tarter Sauce

by • August 21, 2015 • Cooking How-To’s, How-To'sComments (1)5435

There is nothing better than a good ol’ fashion fish fry to make you smile. Here is a great recipe for Southern Fried Bass from South Your Mouth to show you how to turn that catch into a great family dinner. We also threw in a simple recipe for Tarter Sauce from Favorite Family Recipes, because you cant have a fish fry without tarter sauce. Happy Eating!

Fried Bass

Southern Fried Bass

2 pounds Bass filets*

Salt and pepper to taste

1 cup buttermilk

1/2 cup hot sauce

2 cups South Your Mouth Fish Fry- recipe below.

Heat a minimum of 4 inches of oil in a deep skillet or wide pan to 350 degrees (medium-high heat).  Season fish with salt and pepper.  In a medium bowl mix buttermilk and hot sauce.  Dip fish, one piece at a time, in buttermilk mixture and shake off all excess liquid. Dredge fish in fish fry and immediately add to hot oil. Cook until golden brown and remove to a plate or pan lined with paper towels.

South Your Mouth Fish Fry

1 1/2 cups medium ground cornmeal**

1/2 cup flour

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon black pepper

2 teaspoons paprika

Mix all ingredients and store in an airtight container.  Use for frying fish or shellfish.

*Use any flaky, white fish (crappy, bream, catfish, tilapia, flounder, etc.).  I have actually used swai fillets before. I had no idea what swai was but it was only a few bucks for a 2-pound package at Aldi so I thought… meh? If you like catfish, you will LOVE swai.  I found it to be almost identical to catfish sans the musky taste.  Plus is wicked cheap.  Holla!

**If using self-rising cornmeal, increase amount to 2 cups and omit flour.

tarter sauce

Tarter Sauce Recipe

Ingredients

  • 1 cup Mayonnaise (Hellmann’s recommended)
  • 2 Tbsp lemon juice
  • 2 to 3 Tbsp. finely chopped dill pickle
  • 2 to 3 Tbsp. finely chopped onion (optional)
  • 2 tsp. finely chopped dill weed
  • 1/4 tsp pepper

Instructions

  • Combine all ingredients and refrigerate for at least an hour before serving.

 

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One Response to Southern Fried Bass with Tarter Sauce

  1. Ashley says:

    This was great! Thanks! First time fish fryer here. I am so glad that all that stripe bass my husband caught didn’t get wasted with a bad recipe or my lack of skills! Thanks again!

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