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PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE

4 largemouth bass fillets, Season the fillets with salt and pepper. Heat a sauté pan on top of the grill. When the pan is hot
skin removed add 2 tablespoons of butter and heat. Dredge the bass fillets in the flour and shake off any
Salt excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown.
Pepper Remove the fish from the pan and set aside. Add the rest of the butter to the pan and melt.

1 cup flour When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden
4 tbsp. unsalted butter brown. Add the herbs and remove from heat. Carefully add the lemon juice. Season with salt

1 tbsp. garlic, sliced thin and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter
¼ cup mild fresh herbs such as over the fish.
basil, parsley, chervil or oregano
2 tbsp. fresh lemon juice Recipe courtesy of the Vernon Parish Tourism Commission.

VERNON PARISH

Venture into Vernon Parish and explore Wolf Cave, a prehistoric dwelling cave-site in the
Vernon Unit at Kisatchie National Forest, as well as the historic Fullerton Sawmill site.
337-238-0783 | LouisianaLegendCountry.com

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