Lake Superior still has ice chunks floating in it, but the inland lakes are starting to warm up. Bass season opened this past weekend so when temps hit the high 80’s on Memorial Day I decided to give it a try; the fishing was spectacular.
I always look forward to the 1st fresh fish fry of the season, because it’s hard to beat the taste of fresh caught fish, especially when the water is still on the cold side.
This Smallmouth Bass Recipe is a simple pan-fried fish recipe that is simple and good. Serve the fish with fries and your favorite vegetable – it doesn’t get much better. Enjoy
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon water
- 2 large egg whites (lightly beaten)
- ½ cup seasoned breadcrumbs
- 4 tablespoons cornmeal
- 1 pound bass fillets (skinned)
- 4 tablespoons vegetable oil
- 2 teaspoons butter
- 1 lemon (cut into wedges)
- Combine flour, salt, and pepper in a 1 gallon food grade plastic disposable bag.
- In a wide dish mix together the seasoned bread crumbs and cornmeal.
- in a medium size bowl whisk together the egg whites and water.
- Shake fillets one at a time in the flour mixture, and then roll them in the bread crumbs.
- Place the oil and butter in a large skillet over medium high heat. Cook the fish until golden brown on both sides and fish flakes easily with a fork.
- Serve with lemon wedges