Ingredients Jump to Instructions ↓

  1. 4 tbsp vegetable oil, for frying

  2. 4 (170g) black bass fillets

  3. House seasoning, recipe follows

  4. 35g plain flour

  5. 240ml buttermilk

  6. 130g finely ground blue corn tortilla crisps

  7. 295g salt

  8. 25g black pepper

  9. 35g garlic powder

  10. 115g butter

  11. 65g granulated sugar

  12. 45ml red wine vinegar

  13. 80g thawed, frozen blueberries and their juice

Instructions Jump to Ingredients ↑

  1. Blue corn crusted black bass For the black bass:

  2. 1) Preheat the vegetable oil in a large cast iron frying pan over medium-high heat.

  3. Season each bass fillet with house seasoning on both sides.

  4. Prepare 3 separate shallow bowls of flour, buttermilk and tortilla crisps. Dip the fillets in flour, the buttermilk and then ground tortilla crisps.

  5. Place in the hot pan and shallow-fry for about 3 mins per side.

  6. For the house seasoning:

  7. 1) Mix ingredients together and store in an airtight container for up to 6 months.

  8. For the bluberry sauce:

  9. 1) Melt the butter in a large saucepan over medium heat. Stir in sugar and red wine, until sugar dissolves. Turn the heat to high and add blueberries. Mix together. Sauce will be ready when it reduces down.


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