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Hot and Crusty Largemouth Bass


  • 2 pounds bass fillets cut into chunks
  • 3/4 cup milk
  • 2 eggs
  • Tabasco
  • 1/4 cup red onion minced
  • 2/3 cup yellow cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • canola or peanut oil for frying


  • Lightly whisk together milk, eggs and several dashes of Tabasco. It’s your funeral, so use as much of the hot stuff as you think you can handle. In a wide bowl, combine remaining ingredients except oil. Heat oil over medium-high heat until hot but not smoking.
  • Dip fish in milk mixture and then cornmeal mixture. Drop carefully into hot oil with tongs, one piece at a time. Remove and place on paper towels to drain when fish is golden brown.