Fried Bass in Cornmeal

fried bass in cornmeal

Fried Bass in Cornmeal

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As a coating for frying, cornmeal is superb. It fries to a crisp crunch and adds subtle flavour of its own.
Servings: 4
Calories: 747


  • 2 lb freshwater bass or other whitefish fillets
  • Milk
  • 18 floz yellow cornmeal
  • 2 tbsps flour
  • Pinch salt
  • 2 tsps cayenne pepper
  • 1 tsp ground cumin
  • 2 tsps garlic granules Lime wedges to garnish


  • Mix the cornmeal, flour, salt, cayenne, cumin and garlic together in a shallow container or on a piece of wax paper.
  • Skin the fillets if desired. Dip them into the milk and then lift to allow the excess to drip off.
  • Place the fish in the cornmeal mixture and turn with two forks or, if using paper, lift the ends and toss the fish to coat.
  • Meanwhile, heat oil in a deep frying pan, large saucepan or deep fat fryer.
  • Add the fish in small batches and cook until the fillets float to the surface. Turn over and cook to brown lightly and evenly.
  • Drain on paper towels and serve immediately with lime wedges.
Calories: 747 kcal
Carbohydrates: 101 g
Protein: 59 g
Fat: 12g
Saturated Fat: 3 g
Cholesterol: 113 mg
Sodium: 124 mg
Potassium: 1146 mg
Fiber: 13 g
Sugar: 2 g
Vitamin A: 422 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 6 mg
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