Blue Corn Crusted Black Bass (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 cup vegetable oil, for frying |
4 (6-ounce) black bass fillets |
house seasoning, recipe follows |
1/4 cup all-purpose flour |
1 cup buttermilk |
1 1/4 cups finely ground blue corn tortilla chips |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
1 stick butter |
1/3 cup granulated sugar |
3 tablespoons red wine vinegar |
1/2 cup thawed, frozen blueberries and their juice |
Directions:
1. Preheat the vegetable oil in a large cast iron skillet over medium-high heat.
2. Season each snapper fillet with house seasoning on both sides. Dip
3. In 3 separate shallow bowls, flour, buttermilk and tortilla chips, Dip the fillets in flour, the buttermilk and then dredge ground tortilla chips. Place in the hot skillet and shallow-fry for about 3 minutes per side.
4. House Seasoning:
5. Mix ingredients together and store in an airtight container for up to 6 months.
6. Blueberry Sauce:
7. Melt the butter in a large saucepan over medium heat. Stir in sugar and red wine, until sugar dissolves. Turn the heat to high and add blueberries. Mix together. Sauce will be ready when it reduces down.
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