No, ttt, needed in this forum! Does anyone have a suggestion.
I was thinking on the pit, "on the half shell", as if it were a redfish, but I have never tried this with a bass and didn't know how well it would hold up. Otherwise, pan seared with muchos butter sounds like a winner to me. Any ideas would be appreciated.
Filet Bass, Cut Into Bite Size Pieces And Place In A Mixture Of Mustard, Seasoned Salt To Taste, And Beer. This Should Be Thick Enough So That Cornmeal Will Stick To It. Cornmeal A Few Pieces At A Time And Drop Into Hot Oil. When Fish Floats It Is Done. We Used To Cook Bass Like This On Fishing Club Tournaments Back In The 70's When Catch And Release Was Not The In Thing. It Is Lip Smacking Good.