Hot And Crusty Largemouth Bass
- 2 pounds bass fillets cut into chunks
- 3/4 cup milk
- 2 eggs
- Tabasco sauce to taste
- 1/4 cup minced red onion
- 2/3 cup yellow cornmeal
- 1/2 cup flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Canola or peanut oil for frying
Lightly whisk together milk, eggs and several dashes of Tabasco. It's your funeral, so use as much of the hot stuff as you think you can handle. In a wide bowl, combine remaining ingredients except oil. Heat oil over medium-high heat until hot but not smoking.
Dip fish in milk mixture and then cornmeal mixture. Drop carefully into hot oil with tongs, one piece at a time. Remove and place on paper towels to drain when fish is golden brown.
This recipe yields 4 to 6 servings.
This recipe works equally well with any fish with a moderate to low oil content. When frying fish, make certain that your fish and batter are both very cold before beginning the process. Cold batters and seasonings adhere to cold fish more readily than to warm or room temperature fish.