Longleaf™ Grill » Bass

Cross Battered Bass

bjc — Mon, 12 Oct 2009 17:01:53 +0000

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 garlic salt
dash salt
dash pepper
1 1/2 cups beer
5 bass fillets, cut into strips
1 cup self-rising flour
2 cups peanut oil

Bass Chowder

bjc — Mon, 12 Oct 2009 16:57:49 +0000

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. Add the carrots, onions, bell pepper, parsley and margarine. Fry for about 5 minutes. Drain the tomatoes, reserving the juice. Add the tomatoes to the soup pot. Add fish to soup pot. Combine reserved tomato juice and fish cooking liquid and add to soup pot. Add the potatoes, thyme, bay leaves and pepper to soup pot. Simmer for 40 minutes. Add salt. Remove the bay leaves before serving. Makes 6 to 8 servings.

Ingredients

6 medium bass fillets
8 ounces salt pork, diced
3 large carrots, peeled and diced
3 medium white onions, diced
1 medium green bell pepper, diced
2 tablespoons chopped parsley
1/4 cup (1/2 stick) margarine
1 (14-ounce) can whole tomatoes
3 medium potatoes, peeled and cubed
1/3 teaspoon thyme
2 small bay leaves
1/2 teaspoon pepper
salt to taste

Steamed Bass with Cheese Sauce

bjc — Fri, 09 Oct 2009 19:11:06 +0000

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 the cheese sauce over the fish to serve.

For the cheese sauce: Heat the margarine in a skillet or saucepan. Saute the bell pepper in the hot margarine until tender. Stir in the flour, salt and pepper. Add the milk. Cook until the mixture thickens, stirring constantly. Add the cheese and cook until it is melted, stirring constantly. Makes 1 1/2 cups.

Ingredients

1 (1- to 3-pound) bass, scaled and drawn
2 cups water
1 tablespoon lemon juice
Lawry’s seasoned salt to taste

Cheese Sauce:
1 1/2 tablespoons margarine
3 tablespoons chopped green bell pepper
1 tablespoon flour
salt and pepper to taste
1 cup milk
1/4 cup shredded cheddar cheese