Southern Fried Bass

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This is a great quick fried fish recipe for white fish. Best served with fresh fish. If you are catching your own fish, put them into an ice chest that is filled with ice and they will go dormant almost instantly. Fully immerse them in the ice but don’t lay them flat. Position them the way they would be while swimming

  • Approx 3 lbs of fish white bass or striper fillets. Make sure the red is cut out of the meat.
  • Salt
  • Old Bay seasoning
  • 4 cups all-purpose flour
  • 1 cup cornmeal
  • Oil for frying
  • 2 cups buttermilk
  • 2 tablespoons Louisiana Hot Sauce (or your favorite brand)
  • Cayenne pepper to taste
  • NOTE: For spicy fried fish, soak fillets for 2 hours in mixture of 1 cup buttermilk and 2 tablespoons of Louisiana Hot Sauce (or your favorite brand). When seasoning fish, sprinkle lightly with cayenne pepper and other seasonings.



Heat fryer (or deep pot filled about half way) with oil to 350° F. Sprinkle both sides of each filet with salt and Old Bay seasoning (add cayenne, if desired). Mix together the flour and cornmeal. Dredge the fillets in the cornmeal/flour mixture and place in fryer. Deep fry for approximately 5-8 minutes, depending on size of fillets, until golden brown. Drain on paper towels.

Yield: 3 lbs

Time: 35 minutes

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