Ingredients: Largemouth Bass, Wheat Flour, Oil
Item Description: Wow, the breading is perfect.
I don't have a largemouth bass, but i have a sea bass! thats like almost the same name of fish. In convenient, boneless fillet form. We've got flour, oil and a few more things essential for breadcrumbing a fish.
First we have to release the fish from their surprisingly difficult vaccuum sealed prison. Then pat some flour on to them.
Next we crack an egg, mix it up and dip the fillets in the egg.
Then throw down some breadcrumbs on a plate, and i'm also adding a bit of seasoning with it, just my usual paprika salt and ground pepper.
Now the fish is all bready and ready.
Since oil is a main ingredient, i'm gonna use a generous amount of it so that we are practically deep-frying these.
Heat up the oil and then in they go!
TBH I kinda forgot to acquire any leaf vegetables to serve this with, but I got some dill and some seaweed sprinkles and that just seems like a natural combination for this dish.
Is the breading perfect?? uhh... sure. The cookedness and crispyness in general seemed perfect to me, as far as my standards go. The fillet was juicy and boneless and i didnt regret leaving the skin on. I enjoyed it with a big squeeze of lemon juice, and the dill & seaweed salt obviously worked well. Compared to a pre-breaded/battered cod or haddock though..? The bass tasted a little.. earthier. Which meant overall it kinda doesnt seem worth the extra effort to bread your own fish, when its comes out about the same as the cheapest pack of frozen fish fingers at the store. Which is to say, still pretty good.
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