Rating: 4 stars 4
1 Ratings
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Nothing beats fresh fried fish and largemouth bass is one of the best. I actually prefer black bass over bream for this recipe. Serve with cut fries if desired.


Recipe Summary

10 mins
5 mins
30 mins
45 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.

  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

  • Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized resealable plastic bag. Zip and shake until evenly combined.

  • Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.

  • Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.

Editor's Notes:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

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

Nutrition Facts

419 calories; protein 23.6g; carbohydrates 20.4g; fat 26.7g; cholesterol 77mg; sodium 3799mg. Full Nutrition