Catching a big one is always exciting, but what to do with it once you’ve reeled it in? If you’re like many anglers, you’re looking for more than just a plate of plain old fish. That’s why we’ve put together this collection of 18 crispy largemouth bass recipes that will take your taste buds on a wild ride. From classic dishes like pan-fried bass with lemon butter sauce to international-inspired options like largemouth bass curry with coconut milk, there’s something for every palate. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire you to get creative and show off your catch in a whole new way.
Pan-Fried Largemouth Bass with Lemon Butter Sauce
Fresh largemouth bass gets a bright and tangy makeover with this easy pan-fry recipe, finished with a zesty lemon butter sauce.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 2 lemons, juiced
– 1/2 cup (1 stick) unsalted butter, softened
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Rinse the bass fillets under cold water, pat dry with paper towels.
3. Add cooking spray or a small amount of oil to the preheated skillet.
4. Place the fish in the skillet, skin side up (if it has skin).
5. Cook for 4-5 minutes per side, or until cooked through and flaky.
6. Meanwhile, melt the butter in a separate saucepan over medium heat.
7. Add lemon juice, garlic, and parsley; stir to combine.
8. Serve the bass with the warm lemon butter sauce spooned over top.
Cooking Time: 12-15 minutes
Grilled Largemouth Bass with Garlic and Herbs
This simple yet flavorful recipe brings out the best of fresh largemouth bass, paired with a savory blend of garlic and herbs. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 4 large-mouth bass fillets (about 6 oz each)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic, olive oil, parsley, and thyme.
3. Brush the mixture evenly onto both sides of the bass fillets.
4. Season with salt and pepper to taste.
5. Place the bass on the grill and cook for 8-10 minutes per side, or until cooked through.
6. Remove from heat and serve immediately.
Cooking Time: 16-20 minutes
Baked Largemouth Bass with Parmesan Crust
A flavorful and elegant seafood dish that’s perfect for a special occasion or everyday dinner. This recipe combines the rich flavor of largemouth bass with the savory goodness of parmesan cheese.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 1 cup grated parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a shallow dish, mix together parmesan cheese, panko breadcrumbs, and garlic powder.
4. Season bass fillets with salt and pepper.
5. Dip each fillet into the parmesan mixture, pressing gently to adhere.
6. Place coated fillets on the prepared baking sheet.
7. Drizzle olive oil over the top of each fillet.
8. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Blackened Largemouth Bass with Cajun Spices
A bold and flavorful dish that showcases the rich flavor of largemouth bass, infused with the spicy kick of Cajun seasonings.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1/4 cup butter, melted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat skillet or cast-iron pan over high heat.
2. Sprinkle both sides of bass fillets with blackening seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
3. Add melted butter to the preheated skillet.
4. Place bass fillets in the skillet and sear for 3-4 minutes per side, or until cooked through.
5. Remove from heat and season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Largemouth Bass Tacos with Mango Salsa
Experience the thrill of the catch with this innovative recipe that pairs the flavors of Mexico with the freshness of the lake. Crispy largemouth bass, seasoned with lime and cumin, takes center stage in a vibrant taco filled with crunchy slaw and topped with sweet mango salsa.
Ingredients:
– 4 large mouth bass fillets
– 1/2 cup lime juice
– 1 tsp ground cumin
– 1/4 cup chopped cilantro
– 8 corn tortillas
– Slaw mixture (shredded cabbage, carrots, and red onion)
– Mango Salsa (see below)
Instructions:
1. Preheat a skillet over medium-high heat.
2. Season bass fillets with lime juice, cumin, and cilantro.
3. Cook bass for 3-4 minutes per side or until cooked through.
4. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by placing cooked bass on a tortilla, topping with slaw mixture, and finishing with Mango Salsa.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl and adjust seasoning as needed. Serve immediately.
Cooking Time: 15-20 minutes
Largemouth Bass Ceviche with Lime and Cilantro
Fresh from the lake, this ceviche is a refreshing twist on traditional seafood dishes. The combination of succulent largemouth bass, zesty lime juice, and fragrant cilantro creates a flavor profile that’s both familiar and excitingly new.
Ingredients:
– 1 pound large mouth bass fillets, cut into small pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped (optional)
– Salt to taste
Instructions:
1. In a large bowl, combine the fish pieces, lime juice, and chopped cilantro.
2. Stir gently to combine, making sure all the fish is coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, add the chopped jalapeño pepper if using (for an extra kick).
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (including marinating time)
Largemouth Bass Chowder with Corn and Potatoes
This hearty chowder is a perfect way to enjoy the flavors of the lake, featuring tender largemouth bass, sweet corn, and creamy potatoes.
Ingredients:
– 1 lb largemouth bass fillets, cut into 1-inch pieces
– 2 medium-sized potatoes, peeled and diced
– 1 cup fresh corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 1 clove garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups fish broth
– 1/2 cup heavy cream
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add potatoes, corn, paprika, salt, and pepper; cook for an additional 5 minutes.
4. Add fish broth and bring to a simmer.
5. Reduce heat to low and add bass pieces; cook until cooked through, about 10-12 minutes.
6. Stir in heavy cream and serve hot.
Cooking Time: 25-30 minutes
Largemouth Bass Po’ Boy Sandwich with Remoulade
Get ready to reel in the flavors with this Southern-inspired sandwich featuring pan-seared largemouth bass, crispy remoulade, and crunchy French bread.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– 4 French bread rolls
– Remoulade sauce (store-bought or homemade)
– Lettuce, tomato, and pickles (optional)
Instructions:
1. Preheat the fryer to 350°F.
2. Dredge bass fillets in flour mixture, shaking off excess.
3. Dip floured fish in buttermilk, then coat with a light layer of vegetable oil.
4. Fry bass for 3-4 minutes per side or until cooked through.
5. Assemble sandwiches by placing fried bass on toasted French bread, topping with remoulade sauce, lettuce, tomato, and pickles (if desired).
6. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Largemouth Bass Fish Cakes with Dill Aioli
Enjoy a flavorful twist on traditional fish cakes with the rich taste of largemouth bass. This recipe combines the delicate flavor of bass with the brightness of dill and a hint of tanginess from aioli.
Ingredients:
– 1 pound largemouth bass fillets, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1/4 cup mayonnaise
– 2 tablespoons lemon juice
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons unsalted butter, melted
– Fresh dill, chopped (for garnish)
– Dill Aioli (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine bass, panko breadcrumbs, onion, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Mix until just combined.
3. Divide mixture into 4-6 portions, depending on desired size.
4. Shape each portion into a patty. Place patties on a baking sheet lined with parchment paper.
5. Drizzle melted butter over the fish cakes.
6. Bake for 12-15 minutes or until cooked through.
Dill Aioli:
– Mix together 1/2 cup mayonnaise, 2 tablespoons chopped fresh dill, and 1 tablespoon lemon juice.
Largemouth Bass Stir-Fry with Vegetables
Enjoy a flavorful and healthy stir-fry dish featuring largemouth bass, a great way to prepare this versatile fish.
Ingredients:
– 1 lb largemouth bass fillets, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1 cup snow peas, trimmed
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent.
3. Add bass pieces; cook 2-3 minutes or until lightly browned.
4. Add bell peppers, snow peas, soy sauce, and oyster sauce (if using); stir-fry 2-3 minutes or until vegetables are tender-crisp.
5. Season with salt and pepper to taste.
6. Garnish with green onions and sesame seeds (if desired).
7. Serve immediately over cooked rice or noodles.
Cooking Time: 10-12 minutes
Largemouth Bass en Papillote with White Wine
A classic French cooking method that preserves the delicate flavor of largemouth bass, wrapped in parchment paper and cooked to perfection. This recipe is perfect for a special occasion or a romantic dinner.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 1/2 cup white wine
– 1/4 cup butter, softened
– 2 cloves garlic, minced
– 1 lemon, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together white wine, garlic, and butter.
3. Place a bass fillet on a piece of parchment paper, leaving a 1-inch border around the fish.
4. Spoon the white wine mixture over the fish, then add a lemon slice on top.
5. Fold the parchment paper over the fish to form a packet, sealing it tightly.
6. Repeat with remaining fish and ingredients.
7. Place the packets on a baking sheet and bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Largemouth Bass Curry with Coconut Milk
This flavorful curry recipe showcases the tender flesh of largemouth bass, perfectly balanced by the richness of coconut milk and a blend of aromatic spices. It’s an ideal dish for a warm evening or a unique dinner party.
Ingredients:
– 1 pound largemouth bass fillets, cut into 1-inch pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add bass pieces; cook until browned on all sides, about 5-6 minutes.
4. Pour in coconut milk; bring to a simmer. Reduce heat to medium-low and cook for 10-12 minutes or until fish is cooked through.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-22 minutes
Smoked Largemouth Bass Dip with Cream Cheese
Add a touch of the great outdoors to your next gathering with this rich and creamy dip featuring smoked largemouth bass.
Ingredients:
– 1/2 cup cream cheese, softened
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup chopped scallions for garnish
– 1/2 cup smoked largemouth bass, flaked
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and garlic powder. Mix until smooth.
3. Add the flaked smoked largemouth bass and mix until well combined.
4. Season with salt and pepper to taste.
5. Transfer the dip to a baking dish or a serving bowl.
6. Garnish with chopped scallions.
7. Serve warm.
Cooking Time: 15-20 minutes
Largemouth Bass Sushi Rolls with Avocado
Experience the unique fusion of American cuisine and Japanese tradition with this innovative recipe featuring largemouth bass, a popular game fish. Our Largemouth Bass Sushi Rolls with Avocado combine the freshness of avocado with the tender flavor of grilled bass.
Ingredients:
– 1 pound largemouth bass fillets
– 1 ripe avocado, sliced
– 1/2 cup short-grain Japanese rice (sushi rice)
– 1 sheet nori seaweed
– Salt and pepper to taste
– Optional: soy sauce, wasabi, and pickled ginger for garnish
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Season the largemouth bass fillets with salt and pepper. Grill the fish for 3-4 minutes per side, or until cooked through.
3. Cook the sushi rice according to package instructions. Allow it to cool.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a small border at the top.
5. Place a slice of grilled bass and avocado in the middle of the rice.
6. Roll the sushi using a bamboo sushi mat or your hands.
7. Slice into individual pieces and serve with optional soy sauce, wasabi, and pickled ginger.
Cooking Time: 15-20 minutes
Largemouth Bass Piccata with Capers and White Wine
This recipe showcases the flaky goodness of largemouth bass, pan-seared to perfection and served in a zesty white wine sauce. The addition of capers adds a tangy, salty flavor that complements the fish beautifully.
Ingredients:
– 4 largemouth bass fillets (6 oz each)
– 1/2 cup all-purpose flour
– 1/4 cup butter, softened
– 1/4 cup white wine
– 2 tbsp capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the bass fillets with salt and pepper.
2. Dredge the fillets in flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat. Add the fish and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the fish from the skillet and set aside. Reduce heat to medium.
5. Add white wine and capers to the skillet, scraping up any browned bits. Simmer for 1 minute.
6. Serve the bass with the white wine sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Largemouth Bass Burgers with Spicy Mayo
Experience the bold flavors of the great outdoors with these mouth-watering largemouth bass burgers, topped with a spicy kick from homemade mayonnaise.
Ingredients:
– 1 lb largemouth bass fillets, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
– 4 hamburger buns
– Spicy Mayo (recipe below)
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 tsp Dijon mustard
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine flaked bass, panko breadcrumbs, onion, garlic, egg, Worcestershire sauce, salt, and pepper. Mix well.
3. Form into 4 patties.
4. Grill for 4-5 minutes per side, or until cooked through.
5. Meanwhile, toast hamburger buns.
6. Spread Spicy Mayo on each bun.
7. Assemble burgers with grilled bass patties.
8. Serve immediately.
Cooking Time: 10-12 minutes
Largemouth Bass Kebabs with Bell Peppers
A flavorful and visually appealing dish perfect for a summer evening. This recipe combines the rich taste of largemouth bass with the sweetness of bell peppers.
Ingredients:
– 4 large mouth bass fillets, cut into 1-inch pieces
– 2 large bell peppers (any color), sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice. Add bass pieces and toss to coat.
3. Alternate adding bell pepper slices and bass pieces onto the skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill kebabs for 8-10 minutes, turning occasionally, or until bass is cooked through and flakes easily with a fork.
6. Serve immediately, garnished with fresh parsley or thyme if desired.
Cooking Time: 8-10 minutes
Largemouth Bass Stew with Tomatoes and Olives
This hearty stew is a perfect way to enjoy the flavors of the outdoors, featuring tender largemouth bass, sweet tomatoes, and briny olives. With minimal prep time, this recipe is ideal for a cozy evening meal.
Ingredients:
– 1 lb largemouth bass fillets, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup pitted green olives, sliced
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onions and garlic; cook until softened (3-4 minutes).
3. Add the bass, tomatoes, olives, thyme, paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until the fish is cooked through.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 20-22 minutes
Summary
Are you an angler looking to reel in more than just fish? Look no further! This collection of 18 crispy largemouth bass recipes will satisfy your taste buds and impress your friends. From classic dishes like pan-fried bass with lemon butter sauce to international flavors like curry with coconut milk, there’s something for everyone. Try your hand at grilled bass with garlic and herbs, or go bold with blackened bass and Cajun spices. Whether you’re a seasoned chef or a novice cook, these recipes are sure to catch your attention.