YOU CAUGHT THE FISH, NOW MAKE THE DISH!
RECIPE
LARGEMOUTH BASS
Fried for Flavor
Fresh-Fried Largemouth Bass
Serves 4
Largemouth bass is a popular pick for fried fish recipes, thanks to its firm texture and relatively mild, highly versatile flavor. The white and flaky meat of a largemouth bass holds up well to frying, resulting in a crispy exterior and moist interior.
AMERICA’S BEST TIP
Not a fan of fishy flavor? Instead of a salt soak, try soaking the filets in milk for 30 minutes. It will help sweeten the flavor, making your bass more pleasant to cook and enjoy.
Ingredients:
- 1-pound largemouth bass fillets, cut into bite-sized pieces
- 2 tablespoons salt
- vegetable oil for frying
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
Directions:
- Place bass in a bowl. Add the salt and enough water to submerge the fish, before covering and letting it sit for 30 minutes. Rinse bass thoroughly to remove salt and pat dry with paper towels.
- Heat oil to 350 degrees. Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized, resealable plastic bag. Zip the bag closed and shake until evenly combined.
- Drop two pieces of bass into the bag, zip, and shake to coat the pieces. Transfer to a plate and repeat this step with the remaining bass pieces. Fry bass in the preheated oil for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately and enjoy!
RECIPE
BROWN TROUT
Smoked for Satisfaction
Hot or Cold Brown Trout
Serves 6
Brown trout is an ideal choice for a smoked fish dish that can be served either hot or cold, due to its rich and flavorful flesh. The firm texture of brown trout ensures that it retains its form and juiciness, making it a favorite of seafood lovers across America.
AMERICA’S BEST TIP
Brining is a crucial step when smoking brown trout, helping to infuse the fish with moisture and flavor, for a result that’s as tender as it is tasty.
Ingredients:
- 1 gallon water
- 1/4 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 8 skin-on trout fillets, bones removed
Directions:
- Brine the trout by combining water, brown sugar, salt, pepper, and soy sauce in a large container, letting the sugar and salt dissolve. Submerge the trout fillets in the brine and refrigerate for 60 minutes.
- Preheat your smoker to 225 degrees with the lid closed for 15 minutes before cooking. After brining, pat the fish dry and place skin-side down on the grates.
- Smoke with the lid closed until the fish is white and flakes easily, typically 1 1/2 to 2 hours, depending on the thickness of your cuts. After smoking, the fish can be served hot or cold, depending on preference.
RECIPE
STRIPED BASS
Grilled for Greatness
Grilled Striped Bass with Herb Butter
Serves 4
Striped bass is a fisherman’s favorite, thanks to its mild, sweet flavor, which holds up well on the grill without falling apart. Its natural oils help keep the fish moist during cooking, and it pairs extremely well with a variety of seasonings and marinades.
AMERICA’S BEST TIP
Soaking your striped bass in saltwater for a half-hour before grilling helps enhance flavor, hold in moisture, and improve the overall texture of the fish.
Ingredients:
- 2 - 3 pounds striped bass fillets
- 1/2 cup butter or margarine
- 2 tablespoon minced fresh parsley
- 2 tablespoon minced fresh basil
- 1 tablespoon minced fresh thyme
- 1/4 teaspoon black pepper
- salt and pepper to taste
Directions:
- In a large mixing bowl, combine all ingredients (except the fish) to prepare the herb butter, yielding about ¾ cup, which can be increased for additional servings as a condiment.
- Season the bass with salt and pepper, then grill over medium heat on a well-greased grill; top with the herb butter mixture and cook covered or under aluminum foil.
- Baste the fillets regularly with the remaining herb butter mixture during grilling, which should last around 10-15 minutes per inch, depending on the fish's thickness, until it is flaky. Serve the fish with any remaining herb butter sauce.