Blue Corn Crusted Black Bass Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 1/4 cup vegetable oil, for frying
  • 4 (6oz) packages black bass fillets
  • Paula Deen House Seasoning
  • 1/4 cup all-purpose flour
  • 1 cup buttermilk
  • 1 1/4 cups finely ground blue corn tortilla chips


Preheat the vegetable oil in a large cast iron skillet over medium-high heat.


Season each snapper fillet with house seasoning on both sides. Dip


In 3 separate shallow bowls, flour, buttermilk and tortilla chips, Dip the fillets in flour, the buttermilk and then dredge ground tortilla chips. Place in the hot skillet and shallow-fry for about 3 minutes per side.

Blue Corn Crusted Black Bass


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