20 Delicious Largemouth Bass Recipes for Anglers

There’s nothing quite like the satisfaction of cooking up your own fresh catch, and largemouth bass offers a deliciously versatile canvas for your culinary creativity. Whether you’re craving quick weeknight dinners, seasonal delights, or hearty comfort food, we’ve reeled in 20 mouthwatering recipes that’ll make your taste buds dance. Dive into our roundup and discover new ways to turn your bounty into unforgettable meals. Let’s get cooking!

Grilled Largemouth Bass with Lemon Butter Sauce

Grilling largemouth bass brings out its delicate flavors, and when paired with a zesty lemon butter sauce, it transforms into a dish that’s both elegant and surprisingly simple to make.

Ingredients

• 2 largemouth bass fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Brush the largemouth bass fillets with olive oil and season both sides with salt and black pepper.
3. Place the fillets on the grill, skin side down, and cook for 4 to 5 minutes. Flip carefully and cook for another 3 to 4 minutes, or until the fish flakes easily with a fork.
4. While the fish is grilling, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the lemon juice and lemon zest, then remove from heat.
6. Once the fish is done, drizzle each fillet with the lemon butter sauce and sprinkle with chopped parsley.

The magic of this dish lies in the contrast between the smoky grilled bass and the bright, buttery sauce, creating a harmony of flavors that’s perfect for a summer evening.

Tip: For an extra touch of smokiness, try adding a small handful of wood chips to your grill.

Pan-Seared Largemouth Bass with Garlic and Herbs

There’s something truly special about the simplicity of pan-seared largemouth bass, especially when it’s dressed up with garlic and fresh herbs. This dish is a testament to how a few quality ingredients can create a meal that’s both elegant and approachable.

Ingredients

• 2 largemouth bass fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 lemon, cut into wedges (for serving)

Instructions

1. Pat the largemouth bass fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3. Place the fillets in the skillet skin-side down and cook for 4 minutes without moving, until the skin is crispy and golden.
4. Flip the fillets and add 3 cloves minced garlic, 1 tablespoon fresh thyme leaves, and 1 tablespoon unsalted butter to the skillet. Cook for another 3 minutes, basting the fish with the melted butter and garlic mixture.
5. Sprinkle 1 tablespoon chopped fresh parsley over the fillets and remove from heat.
6. Serve immediately with lemon wedges on the side.

The magic of this dish lies in the crispy skin and the way the garlic and herbs infuse the butter, creating a sauce that’s irresistible. It’s a quick yet impressive meal that feels like a treat any night of the week.

Tip: For an extra crispy skin, make sure the fish is completely dry before seasoning and cooking.

Baked Largemouth Bass with a Crunchy Pecan Crust

Elevate your weeknight dinner with this Baked Largemouth Bass, featuring a crunchy pecan crust that adds a delightful texture and nutty flavor to the tender fish.

Ingredients

• 2 largemouth bass fillets (about 6 oz each)
• 1/2 cup pecans, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a small bowl, mix together the chopped pecans, panko breadcrumbs, melted butter, Dijon mustard, lemon zest, salt, and black pepper until well combined.
3. Place the bass fillets in the prepared baking dish and press the pecan mixture evenly onto the top of each fillet.
4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden and crunchy.

The contrast between the moist bass and the crispy pecan topping makes this dish a standout, perfect for impressing guests or treating yourself to something special.

Tip: For an extra burst of freshness, serve with a side of lemon wedges to squeeze over the fish before eating.

Largemouth Bass Ceviche with Fresh Lime and Cilantro

Dive into the fresh, zesty flavors of this Largemouth Bass Ceviche, a perfect dish to brighten up your summer gatherings.

Ingredients

• 1 lb fresh largemouth bass fillets, diced into 1/2-inch pieces
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp sugar
• 1 avocado, diced
• Tortilla chips, for serving

Instructions

1. In a large glass bowl, combine the diced largemouth bass, fresh lime juice, and fresh lemon juice. Make sure the fish is completely submerged in the citrus juices. Cover and refrigerate for 20 minutes, or until the fish turns opaque.
2. Add the finely diced red onion, minced jalapeño, chopped fresh cilantro, 1 tsp salt, and 1/2 tsp sugar to the bowl. Gently stir to combine all the ingredients.
3. Fold in the diced avocado just before serving to maintain its texture.
4. Serve the ceviche chilled with tortilla chips on the side for scooping.

The magic of this ceviche lies in the quick citrus cure that transforms the bass into a tender, flavorful delight without any heat.

Tip: For the best flavor, use the freshest largemouth bass you can find, and always dice the fish and vegetables uniformly for a perfect bite every time.

Spicy Largemouth Bass Tacos with Avocado Salsa

Spice up your taco night with these Spicy Largemouth Bass Tacos topped with a creamy avocado salsa that brings a fresh contrast to the heat.

Ingredients

• 1 lb largemouth bass fillets, skin removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. In a small bowl, mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Rub the spice mixture evenly over the largemouth bass fillets.
3. Drizzle 1 tbsp olive oil over the fillets and place them on the grill or skillet. Cook for 4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish cooks, prepare the avocado salsa by combining 1 diced avocado, 1/4 cup diced red onion, 1/4 cup chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Gently mix to combine.
5. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
6. Flake the cooked fish into chunks and divide among the tortillas. Top each with a generous spoonful of avocado salsa.

The smoky spice of the bass paired with the cool, creamy avocado salsa creates a taco that’s bursting with flavor and texture.

Tip: For an extra kick, add a few slices of jalapeño to the avocado salsa.

Largemouth Bass Chowder with Corn and Potatoes

Warm up your evening with this hearty Largemouth Bass Chowder, where the freshness of the fish meets the sweetness of corn and the earthiness of potatoes in every spoonful.

Ingredients

• 1 lb largemouth bass fillets, skin removed and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
2. Add 2 cups diced potatoes and 1 cup corn kernels to the pot, stirring to combine with the onions and garlic.
3. Pour in 4 cups chicken stock, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
4. Gently add 1 lb largemouth bass pieces to the pot, simmering until the fish is cooked through, about 5 minutes.
5. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika. Heat through but do not boil.
6. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this chowder lies in the delicate balance of flavors, with the bass offering a subtle richness that’s perfectly complemented by the sweet corn and creamy texture.

Tip: For an extra layer of flavor, try roasting the corn kernels before adding them to the chowder.

Blackened Largemouth Bass with Cajun Spices

Get ready to spice up your dinner routine with this Blackened Largemouth Bass, a dish that brings the heat and flavor of Cajun spices right to your table.

Ingredients

• 2 largemouth bass fillets (about 6 ounces each)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil

Instructions

1. In a small bowl, mix together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create your Cajun spice blend.
2. Pat the largemouth bass fillets dry with paper towels, then generously coat both sides with the Cajun spice blend.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the bass fillets and cook for 3-4 minutes per side, until the spices are blackened and the fish flakes easily with a fork.
4. Remove the skillet from heat and drizzle 2 tablespoons melted unsalted butter over the fillets, letting it melt and coat the fish for an extra layer of richness.

The magic of this dish lies in the perfect balance of heat from the cayenne and the earthy depth of the thyme and oregano, creating a crust that’s irresistibly crispy yet packed with flavor.

Tip: For an even more intense flavor, let the spice-coated fillets sit for 10 minutes before cooking to allow the spices to penetrate the fish.

Largemouth Bass Fillet with Mango Salsa

Bring a taste of the tropics to your table with this Largemouth Bass Fillet topped with a vibrant mango salsa. It’s a light, refreshing dish that’s perfect for summer evenings.

Ingredients

• 2 largemouth bass fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat. Brush the bass fillets with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill or pan-sear the fillets for 4-5 minutes per side, or until the fish flakes easily with a fork.
3. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
4. Serve the bass fillets hot, topped with the mango salsa.

The sweet and spicy mango salsa perfectly complements the mild, flaky bass, creating a dish that’s as beautiful as it is delicious.

Tip: For an extra burst of flavor, let the salsa sit for 10 minutes before serving to allow the flavors to meld.

Largemouth Bass Stir-Fry with Vegetables

Dive into the flavors of the lake with this Largemouth Bass Stir-Fry, a quick and vibrant dish that brings the freshness of the water to your table in under 30 minutes.

Ingredients

• 1 lb largemouth bass fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1/2 cup green onions, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add largemouth bass pieces and cook for 3-4 minutes until lightly browned. Remove from skillet and set aside.
2. In the same skillet, add red bell pepper and broccoli florets. Stir-fry for 5 minutes until vegetables are tender-crisp.
3. Add minced garlic, grated ginger, soy sauce, salt, black pepper, and honey to the skillet. Stir well to combine.
4. Return the cooked bass to the skillet, tossing gently with the vegetables and sauce. Cook for an additional 2 minutes until everything is heated through.
5. Sprinkle with chopped green onions before serving.

The honey and soy sauce create a glossy, sweet-savory glaze that clings beautifully to the tender bass and crisp vegetables, making every bite a perfect balance.

Tip: For an extra crunch, sprinkle with sesame seeds just before serving.

Smoked Largemouth Bass Dip with Cream Cheese

This Smoked Largemouth Bass Dip with Cream Cheese is a creamy, smoky delight that’s perfect for spreading on crackers or dipping with veggies. It’s a crowd-pleaser that brings a touch of gourmet to your next gathering.

Ingredients

• 1 cup smoked largemouth bass, flaked
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
2. Add the flaked smoked largemouth bass, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until all ingredients are well incorporated.
3. Transfer the mixture to a serving bowl and garnish with chopped fresh chives.
4. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

The smoky flavor of the bass paired with the creamy texture of the dip creates a luxurious taste experience that’s surprisingly simple to achieve.

Tip: For an extra smoky flavor, try smoking your own largemouth bass using hickory or applewood chips before making the dip.

Largemouth Bass Burgers with Spicy Mayo

Transform your burger night with these Largemouth Bass Burgers, topped with a zesty spicy mayo that’ll have everyone asking for seconds.

Ingredients

• 1 lb fresh largemouth bass fillets, skin removed
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 hamburger buns, toasted
• Lettuce leaves and sliced tomato, for serving

Instructions

1. In a small bowl, mix together mayonnaise, sriracha, and lime juice to make the spicy mayo. Set aside.
2. Chop the bass fillets into small pieces, then pulse in a food processor until coarsely ground.
3. Transfer the ground bass to a bowl and mix with panko, egg, cilantro, salt, and pepper until well combined.
4. Form the mixture into 4 equal patties, about 1/2 inch thick.
5. Heat olive oil in a large skillet over medium heat. Cook the patties for 4 minutes per side, or until golden and cooked through.
6. Spread spicy mayo on the toasted buns, then assemble the burgers with lettuce, tomato, and a bass patty.

The secret to these burgers is the fresh, flaky texture of the bass, perfectly complemented by the creamy heat of the spicy mayo.

Tip: For an extra crunch, add a layer of crispy fried onions to your burger.

Largemouth Bass Kabobs with Bell Peppers and Onions

Grilling season calls for something light yet flavorful, and these Largemouth Bass Kabobs with Bell Peppers and Onions hit the spot perfectly.

Ingredients

• 1 lb largemouth bass fillets, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the largemouth bass cubes, bell peppers, and onion to the bowl, tossing gently to coat everything evenly.
4. Thread the marinated fish and vegetables onto skewers, alternating between pieces for a colorful presentation.
5. Grill the kabobs for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

The smoky paprika and fresh lemon juice create a vibrant flavor that complements the delicate largemouth bass, making these kabobs a standout dish at any barbecue.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Largemouth Bass Pasta with Alfredo Sauce

Dive into this Largemouth Bass Pasta with Alfredo Sauce, where the freshness of the fish meets the creamy richness of homemade Alfredo in a dish that’s sure to impress.

Ingredients

• 8 oz fettuccine pasta
• 2 largemouth bass fillets (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Season the largemouth bass fillets with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes per side until golden and flaky. Remove from skillet and set aside.
3. In the same skillet, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes. Stir in 1/2 cup Parmesan cheese and 1/4 tsp nutmeg until the sauce is smooth and thickened.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the Alfredo sauce. Flake the cooked bass into large pieces and gently fold into the pasta.
6. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the tender, flaky bass and the velvety Alfredo sauce, creating a luxurious yet comforting meal.

Tip: For an extra touch of elegance, serve with a sprinkle of lemon zest to brighten the flavors.

Largemouth Bass Salad with Citrus Vinaigrette

Brighten up your dinner table with this Largemouth Bass Salad, a refreshing dish that combines the delicate flavors of fresh fish with a zesty citrus vinaigrette.

Ingredients

• 1 largemouth bass fillet (about 1 lb)
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Season the largemouth bass fillet with 1/4 tsp salt and 1/8 tsp black pepper.
2. Grill the bass for 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and let it cool slightly.
3. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and garlic powder to make the vinaigrette.
4. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the vinaigrette.
5. Flake the grilled bass into large pieces and gently fold into the salad. Drizzle the remaining vinaigrette over the top.

The contrast of the smoky grilled bass with the bright citrus dressing creates a salad that’s both hearty and refreshing. Perfect for those evenings when you want something light yet satisfying.

Tip: For an extra burst of flavor, add a sprinkle of fresh herbs like dill or parsley before serving.

Largemouth Bass Soup with Ginger and Lemongrass

Warm up with this soothing Largemouth Bass Soup, where ginger and lemongrass bring a bright, aromatic lift to the delicate fish.

Ingredients

• 1 largemouth bass (about 2 lbs), cleaned and cut into steaks
• 4 cups water
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1-inch piece ginger, sliced
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 2 green onions, chopped
• 1 small bunch cilantro, chopped

Instructions

1. In a large pot, bring water to a boil. Add lemongrass and ginger, then reduce heat to simmer for 10 minutes to infuse the broth.
2. Gently add the bass steaks to the pot. Simmer for 8-10 minutes, until the fish is opaque and flakes easily.
3. Stir in fish sauce, sugar, and salt. Taste and adjust seasoning if needed.
4. Remove from heat and sprinkle with green onions and cilantro before serving.

The magic of this soup lies in its simplicity—the ginger and lemongrass create a fragrant broth that perfectly complements the bass without overpowering it.

Tip: For an extra layer of flavor, lightly toast the lemongrass and ginger in a dry pan before adding them to the water.

Largemouth Bass Curry with Coconut Milk

Dive into the rich flavors of this Largemouth Bass Curry with Coconut Milk, a dish that brings the warmth of the tropics to your table with minimal fuss.

Ingredients

• 1 lb largemouth bass fillets, cut into 2-inch pieces
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder and ground turmeric, cooking for another minute until the spices are toasted.
3. Pour in the coconut milk, fish sauce, sugar, and salt, bringing the mixture to a gentle simmer.
4. Add the largemouth bass pieces to the skillet, ensuring they are submerged in the sauce. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the curry.

The magic of this dish lies in the balance of creamy coconut milk with the bold spices, creating a curry that’s both comforting and exotic.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Largemouth Bass Fried Rice with Eggs and Scallions

Transform your leftover largemouth bass into a delightful fried rice that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 2 cups cooked largemouth bass, flaked
• 3 cups cooked white rice, cooled
• 2 large eggs, beaten
• 3 scallions, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the flaked largemouth bass and cook for 2 minutes, stirring occasionally.
3. Add the cooled white rice to the skillet, breaking up any clumps. Stir in the soy sauce, sesame oil, salt, and black pepper. Cook for 5 minutes, stirring frequently, until the rice is heated through.
4. Return the scrambled eggs to the skillet and add the sliced scallions. Stir everything together and cook for an additional 2 minutes.

The secret to this dish’s irresistible taste lies in the perfect balance of savory soy sauce and nutty sesame oil, complemented by the fresh crunch of scallions.

Tip: For the best texture, use day-old rice that’s been refrigerated overnight—it fries up much better than freshly cooked rice.

Largemouth Bass Stew with Tomatoes and Olives

Warm up your kitchen with this hearty Largemouth Bass Stew, brimming with juicy tomatoes and briny olives for a Mediterranean twist.

Ingredients

• 1 lb largemouth bass fillets, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup green olives, pitted and halved
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fish or vegetable broth
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in diced tomatoes, green olives, dried oregano, salt, and black pepper. Cook for another 5 minutes to blend flavors.
3. Pour in fish or vegetable broth and bring to a simmer. Add largemouth bass chunks, ensuring they’re submerged in the liquid.
4. Cover and simmer gently for 15 minutes, or until the fish is opaque and flakes easily with a fork.
5. Sprinkle with fresh parsley before serving.

The combination of tender bass with the tangy tomatoes and olives creates a stew that’s both comforting and elegantly simple.

Tip: For an extra layer of flavor, toast a slice of crusty bread rubbed with garlic to serve alongside the stew.

Largemouth Bass Sushi Rolls with Wasabi

Dive into the fresh flavors of the lake with these Largemouth Bass Sushi Rolls, a delightful twist on traditional sushi that’s sure to impress.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 lb fresh largemouth bass fillet, thinly sliced
• 1 avocado, sliced
• 1 small cucumber, julienned
• 1 tsp wasabi paste
• 2 tbsp soy sauce

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4. Arrange slices of largemouth bass, avocado, and cucumber in a line along the bottom edge of the rice. Roll the sushi tightly using the mat, pressing gently as you go.
5. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
6. Serve the sushi rolls with wasabi paste and soy sauce on the side for dipping.

The combination of fresh largemouth bass with creamy avocado and crisp cucumber creates a sushi roll that’s both refreshing and satisfying, perfect for a light lunch or elegant appetizer.

Tip: For the freshest flavor, use largemouth bass that’s been caught the same day or properly stored in the fridge for no more than 24 hours.

Largemouth Bass Jerky with Smoky Flavors

Transform your catch into a smoky, savory snack with this Largemouth Bass Jerky recipe, perfect for your next outdoor adventure or cozy night in.

Ingredients

• 1 lb largemouth bass fillets, skin removed
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Slice the largemouth bass fillets into 1/4-inch thick strips, against the grain for tender jerky.
2. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp liquid smoke, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
3. Add the bass strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. Preheat your oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated bass strips on the sheet, leaving space between each piece.
5. Bake for 4-5 hours, until the jerky is dry but still slightly pliable. Let cool completely before storing.

The combination of liquid smoke and smoked paprika gives this jerky a double dose of smokiness, making it a standout snack for smoke flavor lovers.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade.

Conclusion

We hope this roundup of 20 delicious largemouth bass recipes inspires your next culinary adventure. Whether you’re a seasoned angler or just love fresh, flavorful dishes, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking and tight lines!