Rick Browne

Beer-Battered Bass Recipe

A delicious recipe for bass fillets cooked in a Texas-style beer batter

Print Recipe

Rick Browne shows you how to cook beer-battered bass in Texas. This delicious bass recipe is then served over a bed of homemade coleslaw.

Serves: 4-6
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients :

4-6 bass fillets
⅔ cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
⅔ cup flat beer
Vegetable oil for frying
Cole slaw mix
2 tablespoons white wine vinegar
3 tablespoons honey
2 tablespoons vegetable oil

Directions:

1. Whisk ⅓ cup flour, salt, and pepper in medium bowl to blend.

2. Whisk in beer. Add enough oil to heavy large skillet to reach depth of ½ inch. Heat oil to 350 degrees.

3. Place remaining 2 tablespoons flour on plate. Coat fish with the flour. Dip the fillets in the batter, letting the excess drip off.

4. Fry fish until golden brown and crisp, about 4 minutes per side.

5. Drain fish on paper towels.

6. Toss coleslaw mix, vinegar, honey, and 1 tablespoon oil in medium bowl. Season with salt and pepper.

7. Divide between plates. Place fish atop coleslaw.

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