Pan-Frying Bass

Step-by-Step Instructions

1. 1Pat bass fillets dry with paper towels
2. 2Season both sides with salt and pepper
3. 3Dredge lightly in seasoned flour if desired
4. 4Heat oil in non-stick skillet over medium heat
5. 5Cook fillets 3-4 minutes per side
6. 6Fish should flake easily when done
7. 7Check internal temperature reaches 145°F / 65°C
8. 8Serve immediately with lemon wedges

Expert Tips for Pan-Frying

• 💡Don't overcook - bass can become dry
• 💡Medium heat prevents burning the outside
• 💡Fresh bass has the best flavor and texture
• 💡Simple preparations highlight the delicate taste

Bass Safety Guidelines

Important food safety practices when handling and cooking bass.