I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
3
Yield:
6 fillets
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.

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  • Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.

  • Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

466 calories; protein 41.7g; carbohydrates 25.7g; fat 22.3g; cholesterol 301.4mg; sodium 629.6mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2011
1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on using more chips and less egg. This is one I will use with perch as well as catfish from our pond. Thanks! Read More
(12)

Most helpful critical review

Rating: 2 stars
05/21/2011
I thought this dish was to oily! Plus the fatty chips. This wasnt a healthy choice on my part sorry but thanks for some idea's. I'll stick to baking. Read More
(8)
18 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/03/2011
1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on using more chips and less egg. This is one I will use with perch as well as catfish from our pond. Thanks! Read More
(12)
Rating: 2 stars
05/20/2011
I thought this dish was to oily! Plus the fatty chips. This wasnt a healthy choice on my part sorry but thanks for some idea's. I'll stick to baking. Read More
(8)
Rating: 5 stars
08/07/2009
What a tasty recipe for something so simple. My mother never tried smallmouth bass before and, in general, does not eat fish except for walleye. When she tried this salt-and-vinegar-chip recipe, she enjoyed it so much that she now wants me to make it for our next all-fish Christmas Eve family dinner. I think it will be a hit for everyone at Christmas time. I didn't change/add a thing. Perfection cannot be further perfected. Great recipe! Read More
(7)
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Rating: 5 stars
07/22/2009
YUM! This is a really good recipe and I can't wait to use it for fried chicken! My boyfriend caught some Sea Bass in the San Francisco Bay so I wanted to get a good recipe and am so glad I found this one. I used Pringles S&V Potato Chips and vegetable oil because I didn't have peanut oil. Topped it with Avacado Mango Salsa (also on this site) and it was so delicious with the perfect crunch - great idea with the potato Chips! Served it with a green salad and french bread - very nice meal! Read More
(4)
Rating: 5 stars
08/02/2012
I used a lot less oil to fry these I only had a thin layer in my pan. Instead of the cajun seasoning and lemon pepper I just used salt and pepper. Also used much less flour but way more chips. I've never done a three part breading on fish before and I don't know if that was the reason or the salt and vinegar chips but I just loved this! Read More
(3)
Rating: 4 stars
11/09/2011
This was good and easy to make. I used Striped Bass I caught the day before. I've never used salt and vinegar chips in a recipe before. Inventive! But it lacked a bit in the flavor department and you really only need 2 eggs. I topped it with some Tapatio hot sauce to make it 5 star. Read More
(2)
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Rating: 5 stars
08/31/2009
FANTASTIC! Great flavors. Made it per the recipe. Will be making this again. Thanks Read More
(2)
Rating: 3 stars
10/14/2009
I was really excited about this recipe because it was very innovative. It was not bad but I was not very impressed. I used tilapia because it is what I had so maybe the bass would have tasted better. I liked the crunchiness of the crust but it really didn't have a whole lot of flavor. I dipped it into cocktail sauce to give it some taste. Read More
(2)
Rating: 5 stars
01/06/2012
Absolutely incredible!!! However I think it could almost be called Bass Schnitzel! Never the less we served the dish with rice (cooked in half chicken broth and half water) and sprinkled lemon on the rice. We also sliced the Bass into 2-3 inch slices used 2 eggs and combined all of the dry ingredients except for the cayenne pepper. We put the cayenne pepper on the fish while it was frying. Lastly instead of using bread crumbs we crushed high-end stuffing that added a lot more taste and texture. This was an EXCELLENT dish and I can't wait to thank my dad for catching the bass for me!:) Read More
(2)
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