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How to Cook Freshwater Bass

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How to Cook Freshwater Bass
A fisherman holding a freshwater bass in front of a lake. Photo Credit Sablin/iStock/Getty Images

Freshwater bass, also known as largemouth bass, is a favorite among fisherman. Cooking largemouth bass is absolutely no different from cooking any other type of fish. Grilling, baking, broiling or pan-frying it gives you a delicately crisp outside and tender, flaky inside. Prepare largemouth bass simply to let its natural flavor shine through.

Bake

Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

Spray a baking dish with nonstick cooking spray.

Step 3

Sprinkle salt and pepper on both sides of your largemouth bass filets or steaks.

Step 4

Place your seasoned largemouth bass in the baking dish and squeeze fresh lemon juice over it to taste.

Step 5

Bake the bass for 20 to 30 minutes, or until an instant-read thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the fish.

Broil

Step 1

Turn on the broiler.

Step 2

Spray your broiler pan and rack with nonstick cooking spray.

Step 3

Season the largemouth bass with the herbs and spices of your choice.

Step 4

Place the bass on the oiled rack and slide it under the broiler.

Step 5

Broil the fish for five minutes per every ½ inch of thickness, flipping it with a spatula halfway through the cooking time.

Grill

Step 1

Spray your grill with nonstick cooking spray and turn the heat to medium-high.

Step 2

Brush the largemouth bass with olive oil on both sides and season with salt and pepper.

Step 3

Cook it for 10 minutes per inch of thickness, turning it halfway through the cooking time.

Pan-Fry

Step 1

Coat the bottom of a skillet with olive oil and heat it over medium-high heat.

Step 2

Add the largemouth bass to the pan.

Step 3

Season your bass with herbs and spices.

Step 4

Cook the bass for five to seven minutes, then turn it.

Step 5

Continue cooking the bass until an instant-read thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the fish.

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