Lemon Garlic Herb Largemouth Bass Recipe

kevsdadhacks July 18, 2020

If you’re looking for new easy recipes for the largemouth bass, then check out my Lemon Garlic Herb Largemouth Bass Recipe!

The recipe below is for 4 largemouth bass fillets, but I only cooked two fillets because my wife used our second fish for another recipe (deep friend soy sauce whole bass recipe), hence the pictures only show two fillets. So, if you’re only cooking 2 fillets like I did for this recipe, then cut the ingredients below in half.

Tools

Cutting board
Knife
Frying pan
Pan for seasoning and coating fish with flour

Ingredients

4 large mouth bass fillets, skin removed
Sea salt
Pepper
Flour
8 tablespoons of butter
1 garlic bulb (I really like garlic), sliced
1/2 cup of dried or 1 cup of mild fresh chopped up herbs like oregano, basil, parsley (I like herbs)
Organic olive oil
4 tablespoons lemon juice (I used 4 whole lemons instead)

Directions

Slice the garlic and chop the fresh herbs. I cooked the bass impromptu, so I didn’t have fresh herbs, so I used dried herbs. But, I would have preferred to have fresh herbs.

Season the fillets on both sides with salt and pepper.

Heat a saute pan on medium. When the pan is hot add 2-4 tablespoons of the olive oil.

Cover both sides the bass fillets in the flour.

Place the fillets in the pan and pan fry about 3-4 minutes per side (until thoroughly cooked), until golden brown. Remove the fish from the pan and put on a plate. Again, I used my wife’s wok and oil after she was done cooking the deep fried soy sauce whole bass.

So, I deep fried my fish fillet for about 3-4 minutes total per fillet, turning it over at the 1 1/2 to 2 minute mark. So, use whatever is available to use. Just be sure the fish is thoroughly cooked.

Add the rest of the butter to the frying pan and melt (or a new frying pan if you used a wok to deep fry the fillets like I did). 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 the heat.

Carefully, add the lemon juice to the butter mixture or squeeze lemon juice on the fish after you’ve plated it.

If preferred, season with more salt and pepper. I didn’t season the fish again, it tasted good to me as is.

To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. I sliced some lemons for appearance. And, I cut lemon into quarters for squeezing lemon juice onto fish.