Prep Time: 10 minutes
Cook Time: 10 minutes
- 1 largemouth bass
- 1 lemon
- 2 cloves of garlic, minced
- Hot sauce (optional)
- Scallion (optional)
- ¼ parsley (optional)
Inhabiting waters in almost every state, largemouth bass are the most popular freshwater game fish. It’s no wonder that during our Spring look book photoshoot we were able to catch one on the shallow waters of the Buttahatchee River in Mississippi. To celebrate our successful day on the water we pulled out the cast iron skillet, cracked open a beer and were eating our pan seared largemouth bass in less than 30 minutes.
Scale, trim, and filet largemouth bass, including three shallow slices on each side. Season bass with salt, pepper, and garlic, ensuring the garlic has been stuffed inside of the openings. Heat cast iron skillet until hot. Add in butter and excess garlic, cooking until transparent. Place bass in skillet; cooking roughly 4 minutes on each side. Place lemon slices atop bass and add in lemon juice. Continue to cook for 2 more minutes.
The lemon butter can be used in various ways and is one of the most versatile and easy additions to any meal. Add in hot sauce or fresh herbs like parsley to make it unique. Check back for more recipes using our favorite Lemon Butter recipe in upcoming Over + Under journals.
Gear: The Anglers Shirt Wahconah | Thomas & Thomas x Ball and Buck, Bamboo Rod (w/Rod Bag) | Abel x Ball and Buck Fly Fishing Reel | Dickies 1922 x Ball and Buck Toolmaker's Apron | Handmade Fishing Net, Walnut | Leather Pot Holder
Hungry for more? Check out some of our other most popular recipes:
- Making the Perfect Breakfast Sandwich
- Cooking the Perfect Trout
- How to Cook a Classic Brick Chicken
- Buttermilk Fried Wild Turkey
- Smoked Turkey Leg
Tag your field to table recipes by using the #ballandbuck hashtag. Special thank you to our fellow angler and good friend, Campbell Lewis, for his help bringing this recipe to life.