Longleaf™ Grill

Combine the baking mix, sugar, garlic salt, salt, pepper and beer in a bowl. Coat the fish with the flour, then dip into the batter. Fry in hot peanut oil in a heavy skillet until golden brown. Drain on paper towels. Serve hot. Makes 4 to 6 servings.

Ingredients

1 1/2 cups baking mix
1 teaspoon sugar
1 teaspoon …[Read More]

Combine the bass and water to cover (about 1 quart) in a soup pot and bring to a boil. Boil until the fish flakes easily. Remove the fish from the cooking liquid and flake into small pieces. Reserve the liquid.

Fry the salt pork into a soup pot over medium heat for about 3 minutes; drain. …[Read More]

Leave the head on the bass but remove the gills. Combine the water, lemon juice and seasoned salt in a fish poacher. Place the fish on a rack over, not in, water. Cover tightly and bring to a boil. Steam for 8 to 10 minutes or until the dorsal fins can be removed easily. Spoon …[Read More]