Bass Recipe

[BillP]

I know all you serious bass fishermen profess to release all the bass you catch but I thought that just maybe one or two of you would confess to eating the occasional largemouth. The reason I ask is that the lake I live on has become overrun with largemouth bass. I have had to put one of the new braided lines on my sunfish rod as the darn bass keep tearing up my tackle.

To me a bluegill is about the best tasting fish there is and it appears that a small bass eats about the same thing as a large bluegill. That being said, I can’t really say all that much for pan-fried bass. Is there a secret in cleaning or preparing them for the pan or should I be looking for an entirely new recipe?

[Ole the Guide]

What lake are you on?

Ole

[senkoskipper]

yea dude if your having a bass problem then list the lake. we could care less about your bait fish. as far as recipe i got 2 words for you...shore lunch.

[Slyster]

I don't eat bass too often (prefer pike if I keep a local fish for eats) but I tell you... fillet the fish boneless... cover in CAJUN Shorelunch... fry in an inch of boiling oil.. fry a minute or two and flip.. very good. The cruchies are good too. Bass is good.. and pike are even better! Of course Walleye is best.. but I never catch them... In my opinion no MN fish (besides walleye) is good for much beside deep frying with cajun shorelunch. Store bought ocean fishes (thin and boneless) are best for broiling and baking.. with real butter!

Panish DO really taste good.. but (to me) they are just not worth it.. since you need to clean like 5 fish for each person.. and a good sized pike can feed everyone in the family. And for me, since I hate cleaning fish, I so rarely each MN fish.

[BillP]

It's no secret! most any lake in Becker or Ottertail county is experiencing a bass boom. The other day while I cought us each a limit of bluegills (3 hr) my buddy landed 63 bass. Several 3 and 4 pounders. Send me an e-mail and I will forward it to him. He's not a comercial guide but he sent his brotherinlaw back to S Dak with a big smile on his face last weekend. He just incured some unexpected boat expenses so maby you can work something out. [email protected]

[MidCoast]

Bass is the second best tasting fish in Minnesota lakes, second to walleyes... Just fry em up with flour or some kind of batter... HMMMM MMM... GOOD.!

[Daze Off]

You mean you can EAT bass too?

Daze Off

[TNFL]

I personally wouldn't eat anything over 11 inches, gets a little mushy. Bisquick, some season-all salt(lawry), a little garlic salt, and a little chili pepper.

[bronzeback01]

Umm...concidering the legal limit on most lakes in MN is 12" for bass...I guess I wouldn't attempt to keep those baby" you like to fry up!!!

[TNFL]

Not on the lakes I've fished. In fact I've never even heard of that. I know the chisago chain used to have a slot (might still have it) where you could only keep them if they were UNDER 12". And Carver County lakes have some slots but thats about it.

[Bushwacker]

Quote:

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Umm...concidering the legal limit on most lakes in MN is 12" for bass...I guess I wouldn't attempt to keep those baby" you like to fry up!!!

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Every bass tournament in MN that I have fished has had a limit of 12", but those have always been a tournament rule, not a DNR law. I think if you are going to keep a bass, under 11" would be the ones to keep.

[SteveWilson]

Regular ShoreLunch with some Old Bay Seasoning mixed in. Also, grilling then chop up the grilled bass, mix with italian parsley, thai chilli, fish sauce, garlic, lime juice, and onion and server with rice.

[BillP]

Better luck! Tried some little ones and kept them on ice till I cleaned them. Just fried them up with the sunfish. Letting them fry up sort of crispy seams to help. It looks like smaller fish is the way to go, thick fillets don't make the grade.