Ingredients
4
4 servings
- •1 pound largemouth bass fillets, cut into bite-sized pieces
- •2 tablespoons salt
- •vegetable oil for frying
- •0.5 cup yellow cornmeal
- •0.25 cup all-purpose flour
- •1 teaspoon seasoned salt
- •1 teaspoon paprika
- •0.5 teaspoon ground black pepper
Instructions
- Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized resealable plastic bag. Zip and shake until evenly combined.
- Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
- Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 419
- Carbohydrate: 20g
- Fat: 27g
- Fiber: 1g
- Protein: 24g
- Sugar: 0g
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