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      Sandy's Largemouth Bass Magic

      6FBA29614D73439896B584DBD4FEA8FC
      6FBA29614D73439896B584DBD4FEA8FC


      Recommended species for this recipe: Largemouth bass

      Ingredients:

      Largemouth bass
      Salt
      Oat flour
      1 egg (2 eggs if cooking many fish)
      Italian style bread crumbs
      Canola oil

      Directions:

      Fillet, remove skin, and debone fish as soon as possible.  Slice away any thin strip of red meat along midline under skin (obvious in bigger fish). Rinse with clean cold water.

      Cut fish into pieces that will fit into your deep fryer. Larger  fillets (usually from plump largemouth bass 15 inches and longer) may be sliced horizontally into two pieces in order to  reduce thickness and thereby enhance flavor once breaded.

      Lay cold-rinsed pieces on a paper towel, lightly salt both sides.  Coat pieces with oat flour (shaking in a bag works well).  Beat an egg with some salt and a little cold water as needed
      to make the egg stretch. If you have a lot of fish, use 2 eggs.  Dip floured fish pieces in egg mix.

      Roll the egg-covered pieces in a bowl with Italian style bread  crumbs, and place on paper plates in a single layer until ready to fry.

      Deep-fry in canola oil until breading is lightly browned or pieces float to the surface.