Bass


	Brandon's Fishing Page \| home Bass \| Bluegill \| Crappie \| Walleye Bass BAKED BASS 1- 5 lb. bass or equivalent 1 lg Onion, chopped 1 Bell pepper, chopped 1/2 Stick margarine 2 cans Tomato sauce 1 can Whole tomatoes juice of 1 lemon 1 cup Cooking wine 1/2 cup Green onions and parsley Dash Tabasco sauce Salt, pepper, garlic powder to taste Sprinkle fish with lemon juice and season well, ahead of time, preferably overnight. Wilt onions, and bell pepper in margarine. Add tomato sauce and whole tomatoes and cook over medium heat for 45 minutes in uncovered pot. Add 2 cups cold water and seasoning to taste along with dash of Tabasco. Cook for 25 minutes over medium heat. Add wine and pour mixture over fish you have placed in a baking dish. Bake in 325°F oven for 40 minutes. Baste several times. Sprinkle with parsley and onion tops and serve, garnishing with slices of lemon. Bass 'N' Peppers 1 lb. bass fillets 3 T. soy sauce 1 garlic clove, chopped 1/4 tsp. ground ginger 2 medium green peppers (cut into 1-inch pieces) 8 oz. mushrooms, halved 3 T. vegetable oil Mix soy sauce, garlic and ginger. Brush mixture on both sides of fish. In 10-inch skillet, cook green peppers and mushrooms in oil over medium heat until crispy, about 6 minutes. Then fry fish separately from vegetables until they flake easily, about 8-10 minutes. Add vegetables and heat until all is hot. Serve with rice. SAUTEED SMALLMOUTH BASS 1/2 pound smallmouth bass, filleted 5 tablespoons butter Salt and pepper 1/3 cup yellow cornmeal 1/3 cup flour 1 tablespoon vinegar Parsley for garnish Dredge the fillets in a mix of cornmeal, flour, salt and pepper. Sautee slowly in melted butter over medium heat until well browned. Turn; brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir the vinegar into the fat and crispies, heat and pour over the fish. BEER BATTERED BASS 2 pounds bass fillets Lemon juice Flour Salt and black pepper to taste 1/2 cup peanut oil Batter 1 cup flour 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup beer Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed. Heat oil in cast iron dutch oven or fish fryer. Dip fillets in batter and fry until golden brown. Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.