Best way to cook largemouth bass?

[Tricky]

I'm going to do a little bass fishin' (I grew up in the Rockies fishing streams for trout and have never tried catching or cooking bass).

Assuming my boy and I catch some, how do you like to cook them?

 

[Big-Joe]

Fillet and use some type of batter, something like Harold Ensley's or Louisiana fish fry. Coat fillet and fry at 375* till golden brown

 

[Frank Mahovlich]

A blast to catch, not so fun to eat. I just don't like the taste of bass. Love to bass fish, but am pure catch-and-release.

If I was setting out to catch fish to eat I would target sunnies, crappies, perch, or walleye, but that's just me.

To address your question, I would cook bass just like I would any other fish. Beer battered and deep fried to a golden brown.

 

[16Adams]

Frank +1

 

[Teleking]

Fillet and use some type of batter, something like Harold Ensley's or Louisiana fish fry. Coat fillet and fry at 375* till golden brown

This and they get worms/parasites here in the summer.

 

[fleihr]

A blast to catch, not so fun to eat. I just don't like the taste of bass. Love to bass fish, but am pure catch-and-release.

If I was setting out to catch fish to eat I would target sunnies, crappies, perch, or walleye, but that's just me.

To address your question, I would cook bass just like I would any other fish. Beer battered and deep fried to a golden brown.

agree 100% love to catch them but not the taste

 

[Big-Joe]

Well I'm not much on bass either, would much rather have a mess of crappies or walleye, catfish

 

[saucebag]

I'm with Frank on this one as well. I'd also add northern pike to the list. Have fun Tricky. Bass fishing is a blast.

 

[Estol Riddle]

I am with Big- Joe. I think they are great ( Be aware of the size limit )
Frank and Adam's also on the Bream and Crappie.
Never seen a Walleye that I know of.

 

[sjb67]

I am with Frank as well.

 

[mjpmap]

Another vote for catch and release. I catch and eat a lot of fish, but bass would be at the bottom of the list. If you decide you want to try, I would let the filet set in a brine of water, salt and a lot of lemon for a few hours first

 

[Norm]

I have them in my pond out front but only keep the bluegill and crappie to fry. Sometimes I catch a nice one and fillet it out, still better than what you buy at the stores around here.

 

[cheez59]

I practice catch and release too. I catch the bass, fillet them and release them into hot oil in a cast iron skillet.

Roll the fillets in a cornmeal breading. No egg wash or flour or anything else. I like Zatarains Crispy Southern Style best but you can use plain yellow corn meal and season it yourself to taste. Then pan fry them until golden brown on both sides. Drain them on paper towels and hit them with a little salt as soon as you take them up. Fillets from 1-2 pound bass fried this way is a major favorite at my house.

 

[MisterChrister]

I've eaten them through the ice here in the dead of winter, and also from deep, clear quarry lakes in the spring. In those cases, they tasted as good, or better than, summer crappie.

I've also eaten them from warm, shallow ponds in July as an exuberant kid that wanted to eat everything he caught. That experience was not as tasty!

There's some good cooking methods above that will work well, provided you're catching them in a decent sized body of water with some deep pockets the bass get to "chill out" in during the hot summer months. Even still, I'd only eat the smallest ones that you're legally allowed to keep. Cheez sounds like he's got the ticket, and I especially agree on a southern cornmeal style breading and salted right outta the pan. Catch and release, into hot grease!

 

[Sopchoppy]

Eat the little 'un's, big un's don't taste as good. Fillet, coat with fine ground corn meal, fry in peanut oil.

 

[Pocchampion]

Their diet and the lake you catch them in will dictate taste. Keep a couple and see if you like them.

Fried, deep or pan, is the only way I have found them to be tasty. I coat in flour, then dip in buttermilk and then into a cornmeal pano seasoned crust and fry a couple minutes a side.

 

[BillN]

My experience with bass is they can be a bit grassy tasting. HOWEVER fillet them out, soak fillets for 20 to 25 minutes in ice cold buttermilk, then roll in a flour corn meal dredge flavored with salt, pepper and a bit of cayenne to taste. Fry in lard or oil with a bit bacon grease and you will NOT be disappointed. The initial soak in buttermilk neutralizes the grassy/off flavors, key is to not soak beyond 25 min or the acid in the buttermilk will make the flesh mushy.

 

[PatAttack]

My experience with bass is they can be a bit grassy tasting. HOWEVER fillet them out, soak fillets for 20 to 25 minutes in ice cold buttermilk, then roll in a flour corn meal dredge flavored with salt, pepper and a bit of cayenne to taste. Fry in lard or oil with a bit bacon grease and you will NOT be disappointed. The initial soak in buttermilk neutralizes the grassy/off flavors, key is to not soak beyond 25 min or the acid in the buttermilk will make the flesh mushy.

^^^This.

We do the same with stripers.

 

[Grain Belt]

I catch them in lakes with pretty cool water and keep 12-14 inchers. I fillet them and clean away any reddish meat. I like it fried and baked. I strongly agree with a previous post about the taste being a product of the lake and care.

 

[Frank Mahovlich]

To be clear- yes, I myself practice catch-and release fishing. That is the choice I have made and it is what works for me & my kids. I am not on any type of crusade to make the world think the same way I do or to turn everyone into C&R fishermen. I couldn't care less how anyone chooses to harvest fish & game as long as it is done legally within the laws & regulations of wherever the activity takes place.

*steps off soapbox*

End of rant.