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Bass: Tracy Byrd's Beer-Battered Bass

Source of Recipe


From "The All-American Cowboy Cookbook"



List of Ingredients



• 1 (12-ounce) beer
  
• 2 Tbsp Tabasco sauce
  
• 4 Tbsp yellow mustard
  
• Salt and pepper
  
• 5 pounds bass fillets
  
• 1 cup yellow cornmeal
  
• 2 packages Corn-Kits brand cornbread mix
  
• Vegetable oil or shortening
  






Instructions



1. Mix beer, Tabasco sauce and mustard in a large bowl. Salt and pepper the fillets and coat them with the beer batter.
   
   
2. Put the cornmeal and cornbread mix in a paper sack. Put the battered fillets in the sack and shake until fillets are thoroughly coated.
   
   
3. Fry fillets in hot oil (360° F) until golden brown.
   Serve with hush puppies, French fries, baked beans, coleslaw, and -- of course -- a cold beer!
   
   Makes 10 to 12 servings.