Bass fishing is one of the most popular types of fishing in America. In addition to the thrill of catching these hard fighting fish, there is also the grand delight of eating these wonderful tasting fish. Here are a few amazing recipes for enjoying these fish.
A Zuc-Bass Casserole is a marvelous way to eat the Bass you catch and the zucchini you grow. Begin by buttering the bottom of a deep casserole dish so nothing will stick. Then cover the bottom with crispy bread croutons. Next slice a zucchini or two into 1/8 inch slices. Using a mandolin is the easiest way to get nice even slices.
Cover the croutons with the single layer of zucchini, over lapping them so there will be a piece in every bite. Lightly salt and pepper the top of the zucchini before covering them with a layer of half inch thick bass filets. Cover the filets with a layer of fresh basil leaves. Next cover the basil with slices of fresh mozzarella cheese and grated Romano cheese. Place another layer of zucchini, bass, basil, and mozzarella and grated Romano. Top with a layer of croutons.
Cover with foil and bake at 375 for 40 minutes. Then uncover the casserole and bake for another 20 minutes. Remove from the oven and allow to sit for 10 minutes before slicing and serving. The croutons on the bottom are soft and act like crust; the croutons on top are on crunchy and the flavors in the middle are amazing.
Another great meal is an Italian Bass torte. Begin with a shallow tort pan and spray with non-stick spray. Take a frozen type pie crust and place it on the bottom, pressing it well into the scalloped edges. In a food processor make a pesto by adding fresh basil leaves, 3 cloves of chopped garlic, and a handful of oregano leaves. Puree until blended and chopped well. Add 3 or 4 tbsp. of olive oil, a half cup grated mizithra cheese, and ? cup roasted pine nuts.
Puree until mixed completely. Spread a layer of the freshly made pesto over the bottom of the crust. Place bass filets on top of the pesto close together so that every bite will contain fish. Cover the fish with a layer of sliced tomatoes the same thickness as the fish filets. Cover the tomatoes with a thick layer of grated fontina cheese. Top with the rest of the pesto. Place the tort pan on a baking sheet and bake at 350? for 30 minutes. Remove from oven and allow to sit before slicing and serving.
Fried fish fritters are fabulous treats. In a bowl pour 3 cups of fresh orange juice. Cut bass filets into 1 inch cubes and soak in the orange juice for 45 minutes and drain. In a separate bowl place 2 cups flour, ? cup sugar, ? tsp. salt, 1 tsp. garlic powder, ? tsp. onion powder, 1 tsp. baking powder, 1 egg beaten, and ? cup whole milk.
Mix the dry ingredients well and then blend in the egg and the milk. Mix the bass into the flour mixture and add ? cup chopped red sweet peppers and ? cup chopped green peppers. In a frying pan heat ? inch of peanut oil to medium high. Using a big spoon scoop 2 or 3 Tbsp. batter and drop into hot oil.
Cook until golden brown and turn them over. When done drain on cookie rack and serve.