Largemouth Bass Recipe

Yeah, I realize this blog is about saltwater fishing, but I thought some of you readers might be interested in a largemouth bass recipe. After all, this site is devoted to fishing in the South, and what Southern angler doesn’t fish for largemouth bass? Even if your passion is saltwater fishing, you might not be able to make it to the coast all the time, so you might satisfy your fishing appetite by angling for some largemouth bass in local ponds and lakes.

Largemouth bass are delicious! The flesh is firm and white, and it has a mild flavor. Most folks fillet largemouth bass, but there’s something to be said for cooking them whole. The whole fish makes a dramatic, attractive presentation! Try this largemouth bass recipe on the grill!

Grilled Largemouth Bass recipe

What you’ll need:

1 largemouth bass (dressing instructions below)
Salt
Sesame oil
Melted butter
Lime juice
Worcestershire sauce
Sugar
Fresh parsley
Garlic salt
Black pepper

Directions: Gut and scale fish, leaving the head on. Cut out the gills. Rinse the fish well.

Using a sharp knife, slash both sides of the bucketmouth vertically. Slashes should be 2-3 inches apart.

Rub the fish all over with salt, including inside the cavity.

Rub the fish with sesame oil.

Cook the largemouth bass on a clean, oiled grill, over medium coals. The thickest part of the fish should be over the hottest part of the grill, and the thinnest part should be as far away from the heat as possible. If you want more smoky flavor, close the grill lid during part of the cooking time. The fish will need to cook about ten minutes per inch of thickness, per side. You can tell when the fish is done by looking at the flesh and the backbone. The flesh will turn white and opaque, and it will begin to pull away from the spine.

While the largemouth bass is cooking, make your sauce. I can’t provide you with exact amounts because it depends on the size of your fish as to how much sauce you’ll need. To ½ cup of butter, I add ¼ cup lime juice, 1 tablespoon Worcestershire sauce, 1 tablespoon sugar, 1 teaspoon fresh parsley, 1 teaspoon garlic salt, and 1 teaspoon black pepper. Heat all this together in the microwave. Increase or decrease the recipe if you need to.

Carefully remove the cooked bass from the grill and drizzle with the sauce. I like to make extra sauce for dipping! Need more fish recipes? They’re just a click away!

Ready for crabbing?

We love crabbing! It's a great way to keep the kids occupied when we spend time at the beach in the summer. It's amazing howmuch effort the little urchins will exert chasing a blue crab around with a cheap net we bought at the Dollar Store for a buck each! What amazes me even more is that they actually luck up and catch some of their prey!

Of course, they usually have better luck when we give them a chicken back on a string to toss out for the crabs. But some of my eight grandkids don't have the patience for that kind o9f crabbing. They think it's a lot more fun to actively chase the critters through the water. Well, at least it wears the kids out.

There's just nothing like the taste of fresh steamed crabs - right out of the Atlantic or the Gulf of Mexico. I like 'em fixed any old way - dipped in butter, dowsed with cocktail sauce, made into crab cakes, cooked into stew, or made into party food like dips. Need more crab recipes and fish recipes? Just click!

Fish Recipes

For some great fish recipes, visit my new cooking website. You'll find all kinds of fish recipes here, with easy-to-follow instructions. Some included are fish recipes for baked fish, stuffed fish, fried fish, grilled fish, and blackened fish, and I'm constantly adding new recipes. I've also included some tips on cleaning your catch and how to improve the flavor of certain fish species.

Although fish recipes and seafood recipes are a big part of the site, you'll also find Southern cooking, Cajun recipes, Creole recipes, Gullah-Geechee recipes, New England recipes, Southwestern recipes, and lots more! This website is going to end up being very large, with lots of useful content. Give us a visit!

Here's a quick recipe for the fried catfish above: The fish was just rinsed in water, salted and peppered, and rolled in cornmeal. Then it was fried in peanut oil at 350 degrees.

The secret to great fried fish

Fish is a staple around out house! And fried fish is a real treat. My fried fish are awesome. Would you like to know why? One of my "secrets" is using buttermilk. It gives the fish a wonderful flavor and helps the coating stick to the flesh.

As an accomplished Southern cook, however, this isn't the only trick up my chef's sleeve, however. The others involve the coating mix and the right oil at the right temperature.

Reading to get cooking? Get the specifics here: http://hubpages.com/hub/Southern-Cuisine-Buttermilk-Fried-Fish