Spring is the perfect time for freshwater bass fishing. Many folks practice catch and release with bass, but there is nothing wrong with taking a few home for the table if you are so inclined.
If you want tips on catching bass check out these articles:
How to rig a plastic worm for bass fishing
Best spring lures for largemouth bass fishing
Try these simple spring bass recipes for a great meal if you decide to keep a few for the dinner.
Oven Baked Bass
You can use any bass for this recipe depending on where you live: largemouth bass, smallmouth bass, spotted bass, or peacock bass. You can even use it for striped bass, which actually isn’t a “bass” at all.
- 2 lbs thick bass fillets
- 1 cup bread crumbs
- 1 cup milk
- 1/3 cup butter, melted
- 1⁄2 teaspoon garlic powder (Here are some great garlic presses for you!)
- 1⁄2 teaspoon oregano
- dash salt and pepper (Check out our recommended salt and pepper grinder sets!)
Preheat oven to 500 degrees. Add garlic, oregano, salt and pepper to bread crumbs. Dip bass fillets in milk and roll in crumb mixture. Place on greased baking sheet and drizzle with butter. Bake for 10-12 minutes. Remove with best oven mitts. Serves 4 to 5.
Recommended reading: Best Boning and Fish Fillet Knives
Grilled Striped Bass with Black Olives
This recipe was invented for thick fillets from striped bass around 3 to 6 pounds. But you cans also use thick fillets from any of the freshwater bass you catch locally. You can also use this recipe with catfish and other meaty white fish.
- 2 lbs thick striped bass fillets
- 1 ½ cup black olives, drained, pitted and chopped
- ½ cup olive oil (Here’s some olive oil dispensers you may like)
- ½ teaspoon black pepper
- ½ teaspoon Cayenne pepper
- ½ cup chopped Italian parsley
Mix all ingredients but striped bass in a bowl. On a well-oiled grill cook striped bass fillets 10 minutes per inch of thickness. Place striped bass in a microwave-safe pan and spread olive mixture over cooked fish. Microwave for 1 minute, remove striped bass to platter and serve. Serves 5-6.
Recommended reading: Best Mediterranean Cookbooks
- 2 lbs bass fillets
- 1 egg
- 3⁄4 cup bread crumbs
- 1⁄2 cup grated Parmesan cheese
- small or 1⁄2 onion, chopped (Here are some great onion choppers for you!)
- olive oil
- garlic powder, salt and pepper
Place the onion in a frying pan or electric wok with enough olive oil to sauté it. Whisk the egg in a bowl. Combine the bread crumbs, cheese, and a dash each of the seasonings. Coat bass with egg and roll through crumb mixture. Increase the temperature in the frying pan to med high and fry the bass quickly with the sautéd onions, adding a little more olive oil if necessary. Don’t overcook; bass is done when it flakes with a fork. Serve with cocktail sauce on the side. Serves 4.
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