Fried Bass

  • Recipe By
  • Published Aug 14th
  • Ready In25m
  • Servings3
  • Calories466
I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.

Fried Bass Ingredients

The following are the ingredients needed to make delicious Fried Bass for 3 servings:

  • 1 cup peanut oil for frying, or as needed
  • 3 eggs
  • 1 tablespoon water
  • 3 (6 ounce) fillets striped bass fillets, skinned
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon lemon pepper
  • 1/2 cup flour
  • 1 (1 ounce) package salt-and-vinegar potato chips, crushed
  • 1 lemon, cut into wedges

Fried Bass Cooking Instructions

  • Prep15m
  • Cook10m
  • Ready In25m

To cook Fried Bass, you need about 15 minutes of preparation time. The time needed to cook this Fried Bass is about 10 minutes , and you can serve your Fried Bass within 25 minutes . The following are the steps to cook Fried Bass easily:

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
  2. 2 Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
  3. 3 Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 466 calories; 22.3 grams of fat; 25.7 grams of carbohydrates; 41.7 grams of protein; 301 milligrams of cholesterol; 630 milligrams of sodium.

  1. Aug 2nd 2012

    I used a lot less oil to fry these, I only had a thin layer in my pan. Instead of the cajun seasoning and lemon pepper, I just used salt and pepper. Also used much less flour but way more ...

  2. Jan 6th 2012

    Absolutely incredible!!! However, I think it could almost be called Bass Schnitzel! Never the less, we served the dish with rice (cooked in half chicken broth and half water) and sprinkled l ...

  3. Nov 9th 2011

    This was good and easy to make. I used Striped Bass I caught the day before. I've never used salt and vinegar chips in a recipe before. Inventive!But it lacked a bit in the flavor dep ...

  4. May 20th 2011

    I thought this dish was to oily! Plus the fatty chips . This wasnt a healthy choice on my part sorry, but thanks for some idea's. I'll stick to baking.

  5. May 2nd 2011

    1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on us ...

  6. Oct 13th 2009

    I was really excited about this recipe because it was very innovative. It was not bad, but I was not very impressed. I used tilapia because it is what I had, so maybe the bass would have t ...

  7. Aug 28th 2009

    FANTASTIC! Great flavors. Made it per the recipe. Will be making this again. Thanks

  8. Aug 4th 2009

    What a tasty recipe for something so simple. My mother never tried smallmouth bass before and, in general, does not eat fish except for walleye. When she tried this salt-and-vinegar-chip re ...

  9. Jul 21st 2009

    YUM! This is a really good recipe and I can't wait to use it for fried chicken! My boyfriend caught some Sea Bass in the San Francisco Bay so I wanted to get a good recipe and am so glad I ...