G&F Cookbook: Coconut Bass Recipe
May 09, 2013
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.
Prior to cooking, take care to fillet all the meat away from the bone and you'll enjoy a portion of fish that's crispy and crunchy on the outside, tender and succulent on the inside.
By using coconut oil for frying, unhealthy fats are eliminated. Frying fish can be done at the campsite using a Dutch oven or at home with a skillet. For those who don't like to fry, fish can be baked at 400º for 12 to 15 minutes.
Cut 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.
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.
- 3/4 pound bass fillets
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- Dash of cayenne pepper
- 1/2 cup flour
- 2 eggs
- 1 tablespoon water
- 3/4 cup bread crumbs
- 1/2 cup unsweetened coconut
- 1/4 to 1/2 cup coconut oil
For more delicious game recipes from Tiffany Haugen, check out tiffanyhaugen.com.