Gary’s Fried Fresh Bass


  • 2 lbs bass fillets, 8 ( cleaned and de-boned)
  • 2 cups whole milk
  • 1 -2 cup flour ( extra-fine)
  • 1/2 teaspoon paprika
  • 1 dash salt & pepper
  • 3 cups Crisco


  • Place cleaned and deboned bass fillets (preferable small mouth bass but works with a large mouth and bluegill fillets too) in a large zip and lock bag.
  • Cap with milk and seal bag. Refrigerate overnight.
  • Next day, and dry fillets on paper towels. Season on both sides with paprika, salt and pepper to taste.
  • Coat each fillet with a wondra flour.
  • Meanwhile, preheat Crisco in iron skillet on normal high heat.
  • Fry fillets in ½ of melted and hot Crisco on normal high heat. Fro about 5 minutes on each side, until golden brown.
  • Drain on paper towels when it’s done.

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