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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.
skin removed Heat a sauté pan on top of the grill.
1 cup flour When the pan is hot, add 2 tbsp. of
4 tbsp. unsalted butter butter and heat. Dredge the bass
1 tbsp. garlic, sliced thin fillets in the flour and shake off any
¼ cup mild, fresh herbs, such as excess. Place the fillets in the pan and
basil, parsley, chervil, or oregano pan fry about 3 minutes per side, until
2 tbsp. fresh lemon juice golden brown. Remove the fish from
Salt and pepper to taste
the pan and set aside.
Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the
garlic until it just begins to turn light golden brown. Add the herbs and remove from heat. Carefully
add the lemon juice. Season with salt and pepper. To serve, place a filet on a plate and spoon some
of the lemon garlic herb butter over the fish.
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337-238-0783 | LouisianaLegendCountry.com
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