For you bass huggers.

[Fishhound]

[black][size 3]Go ahead and call me a bass hugger. I grew up where Bass are a native fish. I love Bass ![/size][/black]
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[black][size 4]Bass Crock pot[/size][/black]
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[black][size 3]2 lbs. Large Mouth Bass Fillets
4 slices bacon
3 onions
4 potatoes
2 bell peppers
Salt and pepper
Worcestershire sauce
Tabasco sauce
4 cans tomato sauce[/size][/black]
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[black][size 3]Cut strips of bacon into 1-inch strips and dice onions. Cook on low heat until [/size][/black][black][size 3]onions are browned. Add diced potatoes and bell peppers. Let simmer for 10 minutes.[/size][/black]
[black][size 3]Add Bass Fillets, tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon of [/size][/black][black][size 3]Tabasco sauce, and season to taste with salt and pepper. Bring to a boil and then [/size][/black][black][size 3]let simmer for 45 minutes to 1 hour. Best flavor if prepared day before served and [/size][/black][black][size 3]allowed to season in refrigerator. [/size][/black]
[black][size 3]Serves 3.[/size][/black]
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[black][size 4]Bass stew[/size][/black]
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[black][size 3]2 lbs. Bass Fillets
4 slices bacon
3 onions
4 potatoes
2 bell peppers
Salt and pepper
Worcestershire sauce
Tabasco sauce
4 cans tomato sauce[/size][/black]
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[black][size 3]Cut strips of bacon into 1-inch strips and dice onions. Cook on low heat until [/size][/black][black][size 3]onions are browned. Add diced potatoes and bell peppers. Let simmer for 10 minutes.[/size][/black]
[black][size 3]Add Bass Fillets, tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon of [/size][/black][black][size 3]Tabasco sauce, and season to taste with salt and pepper. Bring to a boil and then [/size][/black][black][size 3]let simmer for 45 minutes to 1 hour. Best flavor if prepared day before served and [/size][/black][black][size 3]allowed to season in refrigerator. [/size][/black]
[black][size 3]Serves 3[/size][/black]
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[black][size 4]Ozark Bass[/size][/black]
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[black][size 3]2 lb. fresh Small Mouth Bass Fillets
1/4 tsp. black pepper
1/2 tsp. lemon pepper
2 or 3 shakes hot sauce
3-4 cups Aunt Jemima self-rising white corn meal
1/2 tsp. seasoned salt
1/2 cup cold water
Large bowl
Plastic bag[/size][/black]
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[black][size 3]Rinse Fillets. In large bowl, mix all ngredients except corn meal. Mix well with [/size][/black][black][size 3]hands. Cover with plastic wrap or plate to stop dry out. Refrigerate overnight, [/size][/black][black][size 3]mixing every few hours.[/size][/black] [black][size 3]When ready, deep fry being sure not to over heat oil. Put corn meal in plastic bag. [/size][/black][black][size 3]Shake 2 or 3 Fillets at once. Place on plate. When all Fillets are breaded, place [/size][/black][black][size 3]in deep fryer. Be careful not to get oil to hot. Better when cooked not too slow [/size][/black][black][size 3]and not to fast.[/size][/black]
[black][size 3]Serves 3.[/size][/black]
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[black][size 4]Battered Bass[/size][/black]
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[black][size 3]3 lbs. of Bass Fillets cut into 2" wide strips
2 cups Aunt Jemima pancake mix
1 (12 oz.) can 7-UP (Or better yet Beer)
2 cups peanut oil[/size][/black]
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[black][size 3]Pour oil into a heavy large frying pan and heat until oil bubbles. Meanwhile, in a [/size][/black][black][size 3]large bowl take the pancake mix and slowly add enough 7-UP to make the batter into a [/size][/black][black][size 3]soup-like consistency. Mixture should be thin.[/size][/black]
[black][size 3]Drop pieces of fish into the batter to coat Place battered fish into hot oil and [/size][/black][black][size 3]fry until golden brown. Drain on paper towels.[/size][/black]
[black][size 3]Serves 3.[/size][/black]
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[black][size 4]Southern Missouri Broiled Bass
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[black][size 3]Salt and pepper
4 Large Mouth Bass
1/2 cup melted butter
1/3 cup lemon juice
Few grains of cayenne pepper (optional)
1/2 cup grated onion
1/2 tsp. paprika
5 Tbsp. Worcestershire sauce
5 Tbsp. chopped parsley (optional)[/size][/black]
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[black][size 3]Salt and pepper fish; place on foil. Combine remaining ingredients; pour over fish. [/size][/black]
[black][size 3]Close foil. Broil in oven at 450° F until done (about 1 hour). May also be put in [/size][/black][black][size 3]baking dish with lid on top and baked at 450° F until done (about 1 hour).[/size][/black]
[black][size 3]Serves 3.[/size][/black]
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[black][size 3]Besides being quite tasty, did you know that Bass make great catfish bait - dead or alive ? Too bad we can't use them here in Utah, but then again we don't have Blue or Flathead catfish here...at least not yet...[/size][/black]
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