Place in a bowl and lightly toss with 1 tablespoon vegetable oil. Blackened BassĪdapted from: The Everything Wild Game Cookbook by Karen Eagle To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Fry the garlic until it just begins to turn light golden brown. When the butter is hot, add the sliced garlic. To make your lemon-garlic-butter-herb sauce, add the rest of the butter to the pan and melt. Place the fillets in the pan and pan fry for around about 3 minutes per side, until golden brown. Dredge the bass fillets in the flour and shake off any of the excess. When the pan is good and hot add 2 tablespoons of the olive oil and let that heat up. Heat a sauté pan on top a grill or stovetop. ¼ Cup Mild Fresh Herbs (such as Basil, Parsley, thyme, Oregano) Pan Fried Bass with Lemon Garlic Herb Butter Sauce After that they’re ready to be gobbled up! If you are going to wait a couple minutes to eat, put those puppies on a tray lined with paper towels so they don’t get soggy. Once fillets are done, salt immediately on both sides as you remove the fish from the oil. Fry the fish until they float and turn crispy and golden (approximately 2 minutes). Heat oil to 375 degrees, in a skillet or deep fryer. Do this two or three times to create a nice crust. In a flat pan, put seasoning mix and press fillets firmly into meal on each side. Allow fillets to drip-dry in a strainer before seasoning. Soaking overnight gives the best results. Soak fillets in this mixture for no less than 2 hours. In a lidded container, combine your favorite hot sauce (everyone who likes hot sauce has a favorite) and buttermilk. Photo credit: Hunter Angler Gardener Cook
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