Honest lake bass with brown butter, done the way the camp likes it.
Rinse and pat the lake bass dry, then season and dredge it in seasoned cornmeal until well coated.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Freshwater & River
Members
A freshwater plate: crappie and tartar sauce, cooked with a close eye and a hot pan.
Freshwater & River
Free
Bluegill with almonds -- seared with a hard crust and rested before the knife.
Freshwater & River
Members
Slow and simple yellow perch with herb butter, full of deep, wood-smoke flavor.
Freshwater & River
Free
Rainbow trout done right: with a pan sauce, with real technique and a good rest.