Of all the wonderful freshwater fish found in the South, the largemouth bass is the most prized by anglers. The bass grow big and fat here, and in fact, the world record fish was landed right here in my home state of Georgia. This brute tipped the scales at over 22 pounds!
Largemouth bass are famous for their aggression and fighting ability, and they’re also great on the table. As an avid angler, I’ve come up with numerous bass recipes, and one of my favorites is my beer battered bass recipe.
Holle’s Beer Battered Bass
What you’ll need:
- 1 ½ pounds bass fillets, about ½-inch thick each
- 1 ¼ cups all-purpose flour, plus more for dredging
- ½ teaspoon baking powder
- 1 egg, beaten
- 1 can beer
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Rinse bass fillets in cool water, pat dry, and set aside.
In a large bowl, whisk together remaining ingredients.
Dredge fillets in flour, then dip each in batter. Allow excess batter to drip back into the bowl.
Note: If batter becomes too thick, add a little milk or water. Should it get too thin, add more flour.
Carefully place battered bass fillets into peanut oil that has been heated to 365 degrees.
Fry until golden brown. Drain on paper towels and serve with my homemade tartar sauce. You can find that recipe in this section.