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.
Preheat your oven to 350 degrees Fahrenheit.
Spray a baking dish with nonstick cooking spray.
Sprinkle salt and pepper on both sides of your largemouth bass filets or steaks.
Place your seasoned largemouth bass in the baking dish and squeeze fresh lemon juice over it to taste.
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.
Turn on the broiler.
Spray your broiler pan and rack with nonstick cooking spray.
Season the largemouth bass with the herbs and spices of your choice.
Place the bass on the oiled rack and slide it under the broiler.
Broil the fish for five minutes per every ½ inch of thickness, flipping it with a spatula halfway through the cooking time.
Spray your grill with nonstick cooking spray and turn the heat to medium-high.
Brush the largemouth bass with olive oil on both sides and season with salt and pepper.
Cook it for 10 minutes per inch of thickness, turning it halfway through the cooking time.
Coat the bottom of a skillet with olive oil and heat it over medium-high heat.
Add the largemouth bass to the pan.
Season your bass with herbs and spices.
Cook the bass for five to seven minutes, then turn it.
Continue cooking the bass until an instant-read thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the fish.
Things You'll Need
Nonstick cooking spray
Broiler pan with rack
Herbs and spices
Serve largemouth bass with coleslaw and corn on the cob for a light summery meal.
Do not overcook largemouth bass or it will get dry and tough.