They say a picture is worth a thousand words. Not always, but I am going to start including photos in this blog.
This is pan fried largemouth bass that had been simply floured and fried in olive or vegetable oil, which was then finished off w/white wine, parsley, tarragon and butter. Do not shy away from bass - wonderful eating even in walleye country - it has a clean depth and a just this side of mild mushroom flavor - try it also w/ wine and sage and garlic. Not fishy at all as walleye can sometimes be. I think that the bad rap on bass came from muddy lakes in the south. They are exceptional when prepared fresh from our clean and cold Mn waters.
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