Real Recipes From Real Home Cooks ®

coconut bass

(5 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

There’s nothing like a good bass recipe. With fresh bass on the menu, the size of the fish isn’t important. Many of us can recall, as youngsters, catching and sinking our teeth into bass caught at the local pond. It’s still some of the best eating fish out there.

(5 ratings)
yield 2 / 3
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For coconut bass

  • 3/4 lb
    bass fillets
  • 1 tsp
    sugar
  • 1 tsp
    salt
  • 1/2 tsp
    dry mustard
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1 dash
    cayenne pepper
  • 1/2 c
    all purpose flour
  • 2
    eggs
  • 1 Tbsp
    water
  • 3/4 c
    bread crumbs
  • 1/2 c
    unsweetened coconut
  • 1/4 to 1/2 c
    coconut oil

How To Make coconut bass

  • 1
    Cut cleaned bass fillets to nugget-sized pieces. Prepare three shallow dishes for the three-step process. In the first dish place sugar, salt, seasonings and flour. In the second dish, beat the eggs with the tablespoon of water. In the third dish mix bread crumbs and coconut.
  • 2
    In a large skillet, heat 1/4-inch of coconut oil on medium-high heat. One at a time, coat fish pieces with flour, dip into egg mixture, press into bread crumb mixture to completely coat, then add the coated fish to the hot oil. Fry 1 to 3 minutes per side, adjusting heat and adding more coconut oil as needed. Serve with a slice of lemon and a favorite dipping sauce.
  • 3
    TIP: For those who don't like to fry, fish can be baked at 400º for 12 to 15 minutes.
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