Both largemouth and smallmouth bass are great for eating because of their mild taste. They are even easier to cook with because their meat is more firm that most pan fish. This allows bass to be used in many versatile ways. Here you will a few largemouth and smallmouth bass recipes to try in your own kitchen.
Bass Recipes Cooking Tip: Soak your bass or bass fillets in milk for a few hours before cooking. This will remove the fishy taste from the meat.
This is the easiest of the bass recipes to make.
- 2 bass fillets
- 2 onions, sliced
- Garlic salt to taste
- Salt to taste
- Black pepper to taste
- 1 oz. red wine
- 1 lemon
Place fish on large piece of well buttered heavy foil. Put onion slices around fillets. Sprinkle well with garlic salt, salt and pepper. Add wine. Squeeze lemon over fish. Wrap fish in foil, securing ends tightly. Bake in a 450 degree oven for 30 minutes on one side. Turn and bake 15 minutes. Be careful when opening the foil do to steam.
Pan-Fried Whole Bass
- 4 whole fresh Smallmouth Bass, cleaned with head and tails removed
- Bacon drippings
- Corn meal
- Salt and pepper to taste
Place bass in a salt water bath, soak for 20 minutes. Wash and rinse in cold water. Pat dry with paper towels. Coat the fish lightly with bacon drippings. Roll in corn meal. Dust inside cavities with salt and pepper. Heat bacon drippings in a cast iron fry pan. Drippings should be 1/4 – 1/2 inch deep and hot enough to brown a 1 inch cube of bread in 2 minutes (no hotter). Cook fish until it is browned on one side, about 4 minutes, then turn and brown on the other side. Drain on paper towel before serving.
Fried Bass with Cajun Option
Of all of the bass recipes listed, this it my families top pick!
- 1 1/2 lb fresh Bass fillets
- 1/2 cup Bisquick
- 1/4 cup Milk
- 1 Egg
- 1 cup Cornmeal
- 2 tsp. Cajun seasoning (optional)
- 1/4 tsp. Salt
- Olive oil for frying
Place fillets in salt water bath for 10 minutes. Wash fish in cold and pat dry with paper towels. Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, Cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on paper towels and serve.
Fish Chowder (Rhode Island.) The Whitehouse Cookbook (1887)
Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy. (This is much better than having the slices whole.)
Cut four pounds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break. Above this put a layer of pork and repeat the order given above—onions, seasoning (not too much), crackers and pork, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle. When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.
I enjoy using historic bass recipes in my everyday cooking.
If you enjoyed these largemouth and smallmouth bass recipes, you may want to check out our Bluegill Recipes page.