← All recipes · Species guide: Largemouth Bass
Texas · Largemouth Bass

Texas Cornmeal-Fried Bass

Fried Bass Fillets

Texas lakes grow big largemouth, and while trophy fish go back in the water, a few keepers make the best fish fry in the state: thin fillets in seasoned cornmeal, fried crisp in a cast-iron skillet.

  • Prep 15 min
  • Cook 15 min
  • Serves 4
  • Level Easy
Photo: Salim Da · Pexels
Served with: Creamy Southern Coleslaw ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the coating

To serve

Method

Step by step, start to finish.

  1. Trim the fillets. Trim off any skin and the strip of dark meat along the side. This is what makes bass taste clean.
  2. Dip. Whisk the egg, milk and hot sauce. In another dish, mix the cornmeal, flour and seasonings.
  3. Coat. Dip each fillet in the egg wash, then press into the cornmeal. Lay on a rack while the oil heats.
  4. Fry. Heat ½ inch (1 cm) of oil in a cast-iron skillet to 350 °F (175 °C). Fry 2–3 minutes per side until golden. Drain on a rack.
  5. Serve. Serve hot with lemon, pickled jalapeños and coleslaw.

On the side

The side dish that belongs with it, full recipe included.

Southern United States

Creamy Southern Coleslaw

Coleslaw

Crunchy shredded cabbage and carrot in a tangy-sweet creamy dressing. Cool and crisp next to anything fried, and the classic partner for a fish fry.

  • Prep 15 min
  • Cook 0 min
  • Serves 6
  • Level Easy

You need

  • 6 cups green cabbage, finely shredded
  • 1 carrot, grated
  • ¾ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp Dijon mustard
  • ½ tsp celery seed
  • Salt and black pepper

How to make it

  1. Make the dressing. Whisk the mayonnaise, vinegar, sugar, mustard, celery seed, salt and pepper.
  2. Toss. Toss the cabbage and carrot with the dressing.
  3. Chill. Chill 30 minutes, toss again and taste for salt before serving.

Photo: Husien Bisky · Pexels

More ways to cook Largemouth Bass

Same fish, a different corner of the sea.

Alentejo, PortugalAlentejo Fried Bass in Escabeche
Veracruz, MexicoLargemouth Bass Roasted in Banana Leaves
Venice, ItalyVenetian Sweet-and-Sour Fried Fish
Hanabanilla, CubaCuban Fried “Trucha” (Largemouth Bass)