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Loup
McNeese State Fan
Broussard
Member since Apr 2019
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Bass/Bream Recipes
I still have quite a bit of fish in the freezer and am trying to come up with different ways to cook it other than blackened, fried, tacos, or oven fried. What are some of your go to recipes? I plan on trying to make fish cakes instead of crab cakes with some this evening for a sandwich.

One of my favorite recipes for bass/bream:

Dip in milk and coat with seasoned italian bread crumbs. Put on a greased pan and drizzle butter over the top. Bake for ~13 minutes at 500 degrees.


LSUlefty
LSU Fan
Youngsville, LA
Member since Dec 2007
21774 posts
 Online 

re: Bass/Bream Recipes
Fried is really the only way for bream.


Loup
McNeese State Fan
Broussard
Member since Apr 2019
981 posts
 Online 

re: Bass/Bream Recipes
quote:

Fried is really the only way for bream.



Scaled and whole, yes. I fillet most of mine, though.


Drunken Crawfish
USA Fan
Crushing 'skis at Tobin's house
Member since Apr 2017
2456 posts

re: Bass/Bream Recipes


I actually have some fish cakes in my fridge that I am cooking tonight. I am like you and get tired of either pan frying it or doing it with tacos. Here is what I do:

1) place fish filets on a greased pan or pan covered in foil. Add a drizzle of olive oil and a few pats of butter on each filet.

2) cook in the oven until you can flake with a fork. Break up the fish in a bowl in small pieces like crab.

3) Get 8-12 slices of white bread, and place in a food processor to make your own breadcrumbs. Mix with dry mustard and Tony's/Old Bay. You can also buy Italian if you would like.

4) Mix one egg, half a cup of mayo, tbsp of Worcestershire, tbsp of lemon juice, a little tonys, roughly a tbsp of dry mustard in a bowl, add the fish and 3/4ths of a cup of the bread crumbs. Mix together.

5) Portion out the crab cakes on a cookie sheet. Cover in remaining bread crumbs and place in the fridge for at least two hours. Take cakes out about 20 minutes before cooking.

6) Heat up you cast iron skillet, add some oil, and let cook for 3-5 minutes or until golden brown.

7) Take picture and start a C&D thread on the OB.
This post was edited on 3/24 at 4:44 pm


baldona
Auburn Fan
Florida
Member since Feb 2016
11687 posts

re: Bass/Bream Recipes
I’m jealous of you getting tired of those recipes you have! I could eat fish tacos twice a week, fried fish twice a week, and blackened twice a week. Would take a while to get old.

The mayonnaise and Parmesan Cheese on top and baked is a solid recipe for any fish. Would cook bass/ break very quickly before it browned though. Maybe broil it.

Maybe like a fish/ seafood stew? Chowder?


Ol boy
LSU Fan
Member since Oct 2018
596 posts

re: Bass/Bream Recipes
Boil some in crab boil and make fish salad like tuna or chicken salad with eggs and mayonnaise. Makes a good dip or sammich


KemoSabe65
Member since Mar 2018
2361 posts

re: Bass/Bream Recipes
Pan fry bass fillets in butter, place in crock pot and cover with cream of mushroom soup. Go and catch more bass, clean, cook some rice.


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Loup
McNeese State Fan
Broussard
Member since Apr 2019
981 posts
 Online 

re: Bass/Bream Recipes
I'll post my picture and recipe tomorrow, I'm kind of tight on the cold beer. I didnt see your post until afywe I ate. Those look freaking awesome!
This post was edited on 3/24 at 6:32 pm


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KemoSabe65
Member since Mar 2018
2361 posts

re: Bass/Bream Recipes
Bet flounder would be da bomb.


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40
Loup
McNeese State Fan
Broussard
Member since Apr 2019
981 posts
 Online 

re: Bass/Bream Recipes
quote:

Maybe like a fish/ seafood stew? Chowder


I do this with flat head cats pretty often but they have a firmer flesh than bass. I've tried bass in court boullions but it's hard to keep it from falling apart. The flavor is great but I like chunks I can chew.


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KemoSabe65
Member since Mar 2018
2361 posts

re: Bass/Bream Recipes
Sheep heads would work then


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10
White Bear
USA Fan
NWLA
Member since Jul 2014
5467 posts

re: Bass/Bream Recipes
Bream kinda taste like dirt to me but I can eat a 5 gallon bucket full of them if I have enough beer.


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26
24nights
LSU Fan
Louisiana
Member since Apr 2012
2452 posts

re: Bass/Bream Recipes
Dammit, that sounds good.


bayoudude
LSU Fan
Houma
Member since Dec 2007
20099 posts
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re: Bass/Bream Recipes
Hell yeah it does I have some bass filets in the fridge I may have to make some boulettes with them tomorrow


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yallallcrazy
LSU Fan
Member since Oct 2007
578 posts

re: Bass/Bream Recipes
Select all/Copy/paste

Thanks!!


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30
dstone12
East Carolina Fan
Member since Jan 2007
11101 posts

re: Bass/Bream Recipes
fried mine tonight in coconut oil breaded with tonys/rice flour.

good texture and taste


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10
Loup
McNeese State Fan
Broussard
Member since Apr 2019
981 posts
 Online 

re: Bass/Bream Recipes
Here's how I did mine. I'm gonna try your recipe later this week.

6 bass fillets pan cooked with old bay
1 peeled russet potato boiled (probably would need 2 small reds)
2 tablespoon sour cream
Bread crumbs
Diced jalapeno
Green onion

I mashed the ingredients together and adjusted the sour cream and bread crumbs until I could make patties. I then dipped in bread crumbs, refeigerated, and pan cooked with ghee.
This post was edited on 3/25 at 4:14 am


Mizz-SEC
Missouri Fan
Inbred Huntin' In The SEC
Member since Jun 2013
14965 posts

re: Bass/Bream Recipes


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Sus-Scrofa
Arkansas Fan
Member since Feb 2013
2688 posts

re: Bass/Bream Recipes
Your Cokes are paranoid.


Cypressknee
Member since Jul 2017
538 posts

re: Bass/Bream Recipes
quote:

The mayonnaise and Parmesan Cheese on top and baked is a solid recipe


I do this when I want a break from the other ways of cooking fish. I do coat the filets in panko before spooning the mix on top. Also add garlic. Prefer it with sacalait though.

Also can do an étouffée. Make your sauce/gravy like normal. Sprinkle the filets with a little cayenne. Add the filets when the sauce is done. Lower the heat and put the lid on, filets don’t take long of course. Have to be careful when stirring after obviously. Sometimes I pick the pot up and shake it slowly in a circle.


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