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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is how my ex-DH cooks fish that he and my kids catch right here in 14-Mile Creek and Indian Creek in Southern Indiana...I hate to sound like such a simpleton, but this is the real, simple, Mountain-Man thing, a down-to-earth fresh fish recipe! NEVER any leftovers, although the kids get pretty grossed out watching ex-DH clean and fillet the fish!!! :) P.S. ex DH says you Gotta have a 10 iron skillet for this one. VISUAL WARNING: The pictures were taken the last time ex-DH cooked this, and he is a VERY MESSY cook! LOL! Ingredients:
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 |
Directions:
1. Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too - ) in a large zip-lock bag.
2. Cover with milk and seal bag. Refrigerate overnight.
3. Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
4. Coat each fillet with Wondra Flour.
5. Meanwhile, preheat Crisco in iron skillet on medium-high heat.
6. Fry fillets in 1/2 of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
7. Drain on paper towels when done.
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