Texan - Bass In A Bag Recipe

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Texan - Bass in a Bag

Baby Kato


This recipe has been posted here for play in Culinary Quest - Texas. This recipe is by Beverly Burmeier from website: texascooking.com

One of the most popular and easily caught fish of the Texas Gulf Coast is bass, a medium sized fresh water fish that populates the semi-briny marshes just inland of the gulf waters.

My favorite, no-fuss method of preparing bass is perfect for entertaining in laid-back Texas style. "Bass in a bag" literally means serving the fish from a brown paper bag, allowing people to help themselves from the bag.

pinch tips: How to Freeze Fish, Meat & Poultry


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2 - how ever many you want.... depending on fish


5 Min


5 Min


Deep Fry



bass, cut bass filets into large, bite-sized chunks (about 1-1 ½ inches square)


yellow cornmeal or boxed cornbread mixture
salt and pepper to taste


cooking oil

Directions Step-By-Step

First and foremost, cooking must be done on the patio or in the backyard. This is not an inside job, partly because frying fish leaves lingering odors in the house.
Cut bass filets into large, bite-sized chunks (about 1-1 ½ inches square). Dip the pieces into a liquid mixture, then coat with cornmeal batter and deep fry until brown and crispy. As you remove the pieces from the hot oil, put immediately into a brown paper bag.
Too casual for you? Okay, use a platter. Next time you'll love the convenience of the bag. Why a paper bag? The bag soaks up any excess grease from deep frying, thus keeping the fish crisp. Also, it insulates and keeps the pieces warm much longer than placing them on a platter. And we Texans like entertaining in unusual ways. Add pinto beans and a green salad for a truly delicious Texas seafood feast.
If you are planning a large party, and one fishing trip isn't likely to yield enough filets, bass freezes quite well. Put the filets into a plastic freezer bag, then add water before sealing. This freezes the fish in ice and limits freezer burn.
Batter: Beat egg with milk, about two tablespoons per egg (total amount depends on number of filets you are preparing). Dip bass chunks in liquid. Coat with yellow cornmeal, seasoned with salt and pepper to taste, or use a cornbread mix (such as Pioneer). I prefer the mix because it already contains leavening and sweeteners.
Fry: Using a deep fryer, heat cooking oil to sizzling. Drop bass chunks into hot oil, being careful not to crowd fish in cooker. Quickly fry a small number of pieces at a time. Remove pieces and place in brown paper bag. Remember, the bag will keep the fish crisp and warm for a long time.

Enjoy-good friends and great fish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #Texas - Fish