YOU CAUGHT THE FISH, NOW MAKE THE DISH!
RECIPE
LARGEMOUTH BASS
Crisp for the Catch
Southern-Style Largemouth Bass Po' Boy Bites
Serves 4
Largemouth bass has a clean, mild flavor and a firm texture that holds up well in hot oil. Drop it in at the right temperature and it turns golden on the outside while staying tender and flaky inside. It’s simple, satisfying, and exactly what you want after a long morning casting lines.
AMERICA’S BEST TIP
Try to keep your oil right around 350 degrees. If it dips too low, the coating can soak up oil and lose its crunch. If it gets too hot, the outside may brown before the fish cooks through. A steady temperature makes all the difference.
Ingredients:
- 1-pound largemouth bass fillets, cut into sandwich-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Vegetable oil for frying
- 4 toasted sandwich rolls
- Shredded lettuce
- Sliced tomato
- Tartar sauce
Directions:
- Place the bass fillets in a shallow bowl and cover with buttermilk. Refrigerate for 30 minutes to help tenderize the fish and prepare it for coating.
- Heat vegetable oil in a deep fryer or heavy skillet to 350 degrees. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, black pepper, and salt. Remove the fillets from the buttermilk, allow excess to drip off, and coat evenly in the seasoned mixture.
- Fry the fillets in batches for 3–4 minutes, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain, then serve on toasted rolls with lettuce, tomato, and tartar sauce.
RECIPE
BROWN TROUT
Slow-Smoked to Perfection
Brown Sugar & Black Pepper Smoked Brown Trout
Serves 6
Brown trout is a solid choice for the smoker. It handles low, steady heat well and stays firm without drying out. A simple mix of brown sugar and black pepper gives it balanced flavor while the smoke does the rest.
AMERICA’S BEST TIP
A short brine makes a noticeable difference. It helps the fish stay moist during the long cook and seasons it all the way through.
Ingredients:
- 1 gallon water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 6–8 brown trout fillets, skin on, bones removed
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- 1 teaspoon smoked paprika
Directions:
- In a large container, dissolve kosher salt and brown sugar in water. Submerge the trout fillets and refrigerate for 45–60 minutes. Remove from the brine, rinse lightly, and pat dry.
- Preheat smoker to 225 degrees. Brush the fillets with olive oil. In a small bowl, stir together brown sugar, black pepper, and smoked paprika, then coat the trout evenly.
- Place the fillets skin-side down on the smoker grates. Close the lid and smoke for 1½ to 2 hours, or until the fish flakes easily. Serve warm, or let it cool and slice for later.
RECIPE
STRIPED BASS
Built for the Grill
Simple Blackened Striped Bass
Serves 4
Striped bass is made for the grill. It holds together over direct heat and takes seasoning well without falling apart. A straightforward spice blend and a hot grate give you a solid crust on the outside while the inside stays flaky and tender.
AMERICA’S BEST TIP
Make sure the grill is fully preheated and the grates are oiled before the fish goes down. A hot surface helps the seasoning set and keeps the fillets from sticking when it’s time to flip.
Ingredients:
- 2–3 lbs. striped bass fillets
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- Salt to taste
- Lemon wedges for serving
Directions:
- Preheat grill to medium-high heat. In a small bowl, combine paprika, garlic powder, thyme, cayenne, black pepper, and salt.
- Brush the bass fillets lightly with olive oil and coat evenly with the seasoning blend.
- Place the fillets skin-side down on the hot, oiled grates. Grill for 4–5 minutes per side, depending on thickness, until the fish flakes easily and develops a dark crust. Remove from the grill and serve with lemon wedges.