Hot And Crusty Largemouth Bass

Yields: 4 servings


2pounds bass fillets cut into chunks
¾cup milk
Tabasco sauce to taste
¼cup minced red onion
cup yellow cornmeal
½cup flour
½teaspoon cayenne pepper
½teaspoon salt
Canola or peanut oil for frying


Lightly whisk together milk, eggs and several dashes of Tabasco. It’s your funeral, so use as much of the hot stuff as you think you can handle. In a wide bowl, combine remaining ingredients except oil. Heat oil over medium-high heat until hot but not smoking. Dip fish in milk mixture and then cornmeal mixture. Drop carefully into hot oil with tongs, one piece at a time. Remove and place on paper towels to drain when fish is golden brown. This recipe yields 4 to 6 servings. This recipe works equally well with any fish with a moderate to low oil content. When frying fish, make certain that your fish and batter are both very cold before beginning the process. Cold batters and seasonings adhere to cold fish more readily than to warm or room temperature fish.