Northwest Fishing Reports

What are you favorite recipes for bass? Usually I go to my go to butter and flour, and to top it off I also fry up
some potatoes. You can also use off the shelf batter, which works great. Make sure the oil is the right temperature before you cook.

http://www.msnbc.msn.com/id/32360566/ns ... _and_wine/

I've been know to fillet and fry right on the deck, weather and waves permitting of course. It works best is you use EVOO.

I used to eat bass but no longer. I treat them as a game fish now and release them.But when I did eat them it was fried like a perch.

racfish wrote:I used to eat bass but no longer. I treat them as a game fish now and release them.But when I did eat them it was fried like a perch.

why the change of heart???

Prolly because Perch and Crappie taste as good if not better, and don't take 10 years to get big...

racfish wrote:I used to eat bass but no longer. I treat them as a game fish now and release them.But when I did eat them it was fried like a perch.

im with him throw them back

Hey loucipher I'll contribute before these guys beat you into submission. I don't keep alot of bass but if I'm catching dink after dink I might keep a couple, especially for the wife. She seems to like them better than the Crappie or Perch. I'm the other way around, but there's no denying, small bass are good table fare. I will typically shake them up in a bag of flour, corn meal, garlic powder, pepper, and seasoned salt and deep fry in peanut oil. However, my wife has taken a few and wrapped in foil with butter, lemon pepper, parsley and a sliver of onion and thrown them on the campfire or grill when camping. They are outstanding that way too. Being hardcore from the south it was hard to admit that fish cooked any other way than fried was good, but she hit a homerun a couple of times with the foil/fire trick. 8 - 10 inchers are best for me. I'll turn all the others loose, unless they are deep hooked.

When I do keep bass, they are almost always smallies and we treat them just like perch, crappie, etc. You have to thin the heard every once in a while. Put them on ice right away, fillet them and fry up using your favorite batter or breading. I haven't tried baking or poaching them like we used to do with true cod, I'll have to give it a try. I'm partial to dill, paprika and garlic as seasonings to use when preparing most any type of fish.

He wants RECIPIES, not your opinion or C&R. Lets not beat this topic to death too.

Bread them in cormeal and or flour and fry. Bass have to be at least 8'' to keep.I hope dinks are at least that.With me he gets both a recipe and my opinion .Dont like dont read.

the wife and i like the crushed cracker and egg, fried in about 1" of crisco. great on all spinny-rays, walleye, pike. crush'd fine it works well with trout.

gpc wrote:He wants RECIPIES, not your opinion or C&R. Lets not beat this topic to death too.

I have a good recipe around here for Troll Souffle.

AaronE wrote:I have a good recipe around here for Troll Souffle.

Now that's funny....:thumright

AaronE wrote:

gpc wrote:He wants RECIPIES, not your opinion or C&R. Lets not beat this topic to death too.

I have a good recipe around here for Troll Souffle.

Sounds good, whats the recipe call for....

a good dose of suspended belief.

To Funny!

I dont eat much freshwater fish but when camping we will cook with butter and garlic and just a light sprinkle of flower, add a lil salt and pepper to taste.

I also like a few of the breading offerings at the store, a lil bit of Cajun spice on it then pan fry... deeeelish.

In all seriousness (betcha never thought you'd hear me say that), the best way I've found to prepare freshwater bass is quite simple. I don't even bother with the filet knife.

Take 2 bass (10-12" is perfect), clean as you normally would but don't filet. Line an aluminum or glass casserole dish with foil, place the fish in the foil dorsal side down, and place 2 tablespoons of butter in the center of each fish. Add lemon slices to your taste, and sprinkle your favorite seasonings - Lowry's, Cajun blackened redfish, black pepper, paprika, and a little Greek seasoning are my faves.

Fold the foil above the fish like a tent and bake for 25-30 minutes at 350.

The meat will literally fall off the bones and is perfectly flakey. This is a great way to BBQ fish as well, since all you technically need is an open fire and aluminum foil (but don't cook for nearly as long over open flame).

AaronE wrote:In all seriousness (betcha never thought you'd hear me say that), the best way I've found to prepare freshwater bass is quite simple. I don't even bother with the filet knife.

Take 2 bass (10-12" is perfect), clean as you normally would but don't filet. Line an aluminum or glass casserole dish with foil, place the fish in the foil dorsal side down, and place 2 tablespoons of butter in the center of each fish. Add lemon slices to your taste, and sprinkle your favorite seasonings - Lowry's, Cajun blackened redfish, black pepper, paprika, and a little Greek seasoning are my faves.

Fold the foil above the fish like a tent and bake for 25-30 minutes at 350.

The meat will literally fall off the bones and is perfectly flakey. This is a great way to BBQ fish as well, since all you technically need is an open fire and aluminum foil (but don't cook for nearly as long over open flame).

makes me want to get a limit of bass and try it:chef: =p~ o:)