Recipes for Bass
Inside the Outdoors, May 29
, 2015

As seems to be the tradition anymore, I have something of noteworthy interest which just may be up your alley, as the saying goes.

Did you know there are 10 top trout streams along the Laurel Highlands Trout Trail?

  1. Mill Creek, Ligonier
  2. Loyalhanna Creek
  3. Linn Run
  4. Indian Creek
  5. Stoney Creek River
  6. Pine Run (Laurel Hill Trout Farm)
  7. Laurel Hill Creek
  8. Youghiogheny River
  9. Meadow Run
  10. Quebec Run

Beside each one of these bodies of water is a sign that displays the LHTT logo along with the words stating that this creek, river or run is listed as such. If you take a “selfie” with the LHTT sign and email it to lhtt2015@gmail.com, you may have a chance to win fly fishing prizes.

The deadline is July 11, so you still have time to get out and find those signs. The more top ten streams you visit, the better your chances are of winning.

For more information, visit Laurel Highlands Trout Trails online.

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When I asked a resident of Latrobe why he didn’t buy his fishing license yet, his excuse was,
“I like to fish for bass better. They have more fight than trout.” I think I convinced him otherwise, but he still told me he was waiting for bass season.

Instead of talking about lures, tactics and different species, it may be of interest to some who harvest the fish and serve them on the dinner platter to pick up some tips from various recipes that were written in a book I purchased years ago titled, Fish Traditions: Member Recipes published by the North American Fishing Club, 1999, in addition to my own preparations, as well.

I’ve always cleaned most my fish the same way, cutting off the head, fins and tail and then pulling off the skin, that is after gutting them, of course. Trout is the only fish I only gut and remove the head. The skin and fins and tail remain. I may eat the skin, but discard the latter.

Bass is a very scaled heavily. I would proceed as detailed above. However, the bigger the bass, the harder it is to remove the skin. I then fried my fish with lots of onions. So, when I saw the following recipe, my eyes were opened to another way.

According to Lee Phillips of Zebulon, North Carolina, he grills his catch with butter, one chopped onion, salt, pepper, lemon juice and his favorite spices. He states, “Prepare the grill. Cook fillets scale-side down. Apply butter, onion, salt, pepper, lemon juice and desired spices to meat sides. Cook until fish flakes easily using a fork. Do not turn fish. Peel skin and scales off the fish.”

He also has a recipe he calls Cornflakes Bass. It calls for one cup of mayonnaise, one teaspoon of lemon juice, salt, pepper, five cups of crushed cornflakes and bass fillets.

Phillips stated, “Combine mayonnaise, lemon juice, salt and pepper. Dip fillets in mixture and then in a bowl of crushed cornflakes. Bake at 350 degrees for 10 to 15 minutes,” he said.

I like kabobs when it comes to seafood. Surf and turf kabobs make for great dining. But, I had never heard of a Bass Kabobs until reading this book. This one was submitted by James Wicks from Kenosha, Wisconsin.

The ingredients needed will be one pound of bacon, two to three bass fillets, one cup of ketchup, one-third cup of brown sugar and one tablespoon of lemon juice.

Wicks said, “Cut the bacon in half. Fry until soft. Drain; reserve bacon. Cut fish into two-inch strips. Combine ketchup, brown sugar and lemon juice in bowl. Add fish to bowl; mix well. Take fish out of bowl; place on cookie sheet. Wrap each piece of fish with bacon; secure with toothpick. Bake at 350 degrees for ten minutes or until done.”

The last recipe for bass was submitted by Rick Beaudry from Pagosa Springs, Colorado. His specialty is a “Quick Microwave Bass.”

He stated, “One will need one-half cup of finely chopped onion, two tablespoons of butter, one can of cream of celery soup, one-fourth cup dry white wine, one cup of grated Swiss cheese, one tablespoon of lemon juice, two teaspoons of chopped parsley, one pound bass fillets, two tables of dried bread crumbs and paprika.”

His plan of attack is arranged in this order.

“Combine the onion and butter in a two-quart glass baking dish,” he began. “Microwave on high for three minutes. Stir in soup, wine, cheese, lemon juice and parsley. Arrange fillets in the sauce, making sure to coat both sides. Sprinkle with bread crumbs and paprika. Microwave on high for seven minutes. Let stand for five minutes before serving.”

Bon appetite!


- Paul J. Volkmann
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