Tom's Deep Fried Bass
This is the best fish I ever ate.
Of course, one of my friends goes fishing all the time, and gives me small bags of fish ..Cleaned, filleted and zip locked..I am so lucky.
- small deep fryer, follow the directions for use
- 4 or 5 small
- pieces of fish fillets per person: enough for a dinner: bass, trout, catfish, etc
- 1 gal
- canola oil (as per your deep fryer instructions)
- 2 c
- pancake mix (krusteaz buttermilk)
- 2 tsp
- lemon pepper
- 1/2 can(s)
- opt: stale beer, (open and let set over night)
- 1 1/2 c
- water - more or less
- 1 pkg
- panko bread crumbs
How to Make Tom's Deep Fried Bass
- 1Set up your deep fryer, as per your instructions on the deep fryer.
I set mine out side on a special table or in the garage..not in the house.
Fill with your oil of choice and set temperature as per instructions.
Mine does not take long to get to right temperature..375 degrees
- 2Mix your batter: combine the pancake mix, lemon pepper, beer (opt) and water..Mix.
The batter should be on the runny side, not thick.
Just to thinly coat fish.
Put Panko into a seperate pan.
And next: Have a cake rack set over paper towels. (to set the fish on)
Dip fish (I put a few pieces in the batter)in the bowl of mixed batter.
Let batter run off a little bit and then coat with Panko, both sides.
Set the Panko, dipped fish, on the cake rack to rest and dip the next piece..Only do one at a time.
- 3Put the fish into the basket of the deep fryer, do not crowd.
Lower basket into oil and deep fry till crip and brown...approx 4 to 5 minutes depending on your fryer.
Remove to a cookie sheet, lined with a paper towel (set in warm oven to hold for next batch)
Every one around here, just starts eating them as soon as they come out of the fryer.
- 4Serve with a homemade (or store bought) tarter sauce and slices of lemon.