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Southern Crumb-Coat Bass
Recipe Information
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Rating: 6.67 with 3 votes
Servings: 4-6
Cooking Method: Fried
Meal Type: Entree
Main Fish: Bass
Ingredients
  • 2 (2-lb) bass or similar fish
  • 1 c milk
  • 1/2 c all-purpose flour
  • 1/2 c white yellow or blue cornmeal
  • 1/4 c finely minced green onions; include some tops
  • 1/2 ts kosher or sea salt
  • 1/2 ts pequin quebrado; cayenne pepper
  • 1 lemon; cut in 4 to 6 wedges
  • 1 tb minced parsley
  • 1 c unsalted butter (up to)
  • 6 sprigs parsley
Directions
Cut fish in chunks or fillets; rinse well, then soak in salted water 30 minutes. Drain & rinse. Pour milk into large, shallow bowl & add fish. In another large, shallow bowl, combine flour, cornmeal, green onions, salt and pequin or cayenne. Dust center edge of each lemon wedge with minced parsley; set lemon wedges aside & add any remaining minced parsley to coating mixture. Melt butter in large, deep, heavy skillet. Dip each piece of fish into coating, being sure to crush coating into fish for maximum flavor. Cook fish until golden on all sides, turning as needed; drain on paper towels. Serve hot; garnish each serving with a parsley-edged lemon wedge & a parsley sprig.
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6.67 with 3 votes
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