Crisp Red Cooked Bass Fillets Recipes

Steps:

• Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.
• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized plastic bag. Zip and shake until evenly combined.
• Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.
• Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Steps:

• Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet.
• Bake at 450º for 10 minutes or until fish flakes easily with a fork.

Steps:

• In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.
• While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes. Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.