Gary's Fried Fresh Bass

Crispy, golden, and bursting with fresh flavors, Gary's Fried Fresh Bass is the ultimate comfort food for seafood lovers. This easy-to-follow recipe highlights tender bass fillets encased in a perfectly seasoned crust made from a blend of all-purpose flour, cornmeal, paprika, and garlic powder. The double-dredging method ensures an extra-crunchy coating that pairs beautifully with the flaky interior of the fish. Fried to perfection in hot vegetable oil, this dish is ready in just 30 minutes, making it an ideal choice for quick weeknight dinners or casual gatherings. Serve it with a sprinkle of fresh parsley and a squeeze of lemon to elevate the flavors, or enjoy it as is for a satisfying bite. Perfectly balanced and irresistibly delicious, this fried bass recipe is a must-try for fans of homemade seafood delights.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Fresh bass fillets
• 1 cup All-purpose flour
• 1 cup Cornmeal
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 Eggs
• 2 tablespoons Water
• 2 cups Vegetable oil
• 2 tablespoons Fresh parsley (optional, for garnish)
• 4 pieces Lemon wedges (optional, for serving)

Directions

Step 1

Rinse the fresh bass fillets under cold water and pat them dry with paper towels.

Step 2

In a medium bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. Mix well.

Step 3

In a separate shallow bowl, whisk together the eggs and water until frothy.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C) for optimal frying.

Step 5

Dredge each bass fillet in the flour and cornmeal mixture, making sure to coat both sides evenly.

Step 6

Dip the coated fillets into the egg mixture, allowing any excess egg to drip off, and then dredge them again in the flour and cornmeal mixture for an extra-crispy coating.

Step 7

Carefully place the fillets into the hot oil, making sure not to overcrowd the skillet. Fry the fillets in batches if necessary.

Step 8

Cook each fillet for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and fully cooked (the fish should flake easily with a fork).

Step 9

Using a slotted spoon or tongs, remove the fillets from the oil and place them on a plate lined with paper towels to drain any excess oil.

Step 10

Repeat the frying process for any remaining fillets.

Step 11

Serve the fried bass hot, garnished with fresh parsley and lemon wedges if desired.

Nutrition Facts

Serving size	(1372.5g)

Amount per serving	% Daily Value*
Calories	5439.5

Total Fat 456.4g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 268.8g
Cholesterol 592mg	0%
Sodium 2757.8mg	0%
Total Carbohydrate 261.3g	0%
Dietary Fiber 21.2g	0%
Total Sugars 3.7g
Protein 123.8g	0%

Vitamin D 1682IU	0%
Calcium 148.9mg	0%
Iron 15.4mg	0%
Potassium 1942.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 8.8%

Carbs: 18.5%