Mouth Watering Blackened Bass

The best thing about the spring and summer, cookouts and eating fresh caught fish!! Try this recipe the next time you rip some bass from the water.

Instructions:

Rinse fish fillets and pat dry. Place in a bowl and lightly toss with 1 tablespoon vegetable oil. Set aside. Combine lemon pepper, paprika, garlic salt, basil, oregano, red pepper, and black pepper in a bowl and whisk to blend well. Transfer to a larger, shallow bowl. Add ¼ cup oil to a cast-iron skillet and place over high heat. If you do not have a cast iron skillet then a regular pan will do the trick. Also, if you do not have any cast iron cookware, you should look into getting at least one or two skillets. I mean this is Indiana, and any good cook should keep some cast iron at the ready. Back on topic, dredge the fish in the spice mixture, lightly coating both sides of the fillet. Sear a batch of several fillets at a time in a hot skillet. Cook for about 1 to 1 ½ minutes per side. Fillets should be crusty. Continue cooking batches of fillets until done. Be careful not to eat all of your cooked fish between batches, this stuff is tasty!

Ingredients:

• 2 pounds Bass fillets

• 1/4 Cup plus 1 Tablespoon Vegetable Oil

• 1 Tablespoon Lemon Pepper

• 1 Tablespoon Paprika

• 2 Teaspoons Garlic Salt

• 2 Teaspoons Dried Basil

• 2 Teaspoons Dried Oregano

• 2 Teaspoons Red Pepper Flakes

• 2 Teaspoons Freshly Ground Black Pepper