Blue corn crusted black bass

Blue corn crusted black bass

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy

For the black bass

4 tbsps vegetable oil, for frying
4 (170g each) black bass fillets
House seasoning, recipe follows
35g plain flour
240ml buttermilk
130g finely ground blue corn tortilla crisps

For the house seasoning

295g salt
25g black pepper
35g garlic powder

For the blueberry sauce

115g butter
65g granulated sugar
45ml red wine vinegar
80g thawed, frozen blueberries and their juice
Black bass:

1) Preheat the vegetable oil in a large cast iron frying pan over medium-high heat.

2) Season each bass fillet with house seasoning on both sides.

3) Prepare three separate shallow bowls of flour, buttermilk and tortilla crisps. Dip the fillets in flour, the buttermilk and then the ground tortilla crisps.

4) Place in the hot pan and shallow-fry for about 3 minutes one each side.

House seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Blueberry sauce:
1) Melt the butter in a large saucepan over medium heat. Stir in sugar and red wine, until sugar dissolves.

2) Turn the heat to high and add blueberries. Mix together. Sauce will be ready when it reduces down.

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