Oven-crisp bass

by Susan Kane-Doyle | June 24, 2016

bass

This is an easy fish recipe I know. It’s great in the summer when the last thing you want to be doing is slaving over dinner. I like it with bass, but it can be used with any white-flesh fish.

Ingredients

  • 4 bass fillets
  •  1 cup flour
  •  1 cup milk
  •  1 egg
  • 2 cups cornflakes, crushed
  • ¼ cup butter
  • Juice from ½ lemon
  • 1 tbsp. parsley
  • 1 tbsp. paprika
  • ¼ tsp. pepper
  • ¼ tsp. cayenne pepper

Instructions

Preheat oven to 375˚F. Set three bowls out. In one bowl add flour. In the next, add milk and egg together and whisk. In the third bowl, place crushed cornflakes.

Start by dipping fillet (or smaller pieces if you want fish fingers) in flour and coat, then dip into the milk-and-egg mix, and finally, roll in cornflakes.

Place fish on oiled baking sheet. When all fish are coated, place tray in oven for 5 minutes per side or until coating is crisp and fish is cooked.

While fish is cooking, melt butter in a small saucepan. Remove from heat and add remaining ingredients. Drizzle over fish just before serving. This also works well in a fry pan over an open fire.


For other ways to dress up bass click here.


This recipe first appeared in the June 2013 issue. Subscribe today.