Directions:
- Place cleaned & deboned bass fillets (preferably small-mouth bass - but works with large-mouth & bluegill fillets too - ) in a large zip-lock bag.
- Cover with milk and seal bag. Refrigerate overnight.
- Next day, dry fillets on paper towels. Season both sides with Paprika, salt & pepper (to taste).
- Coat each fillet with Wondra Flour.
- Meanwhile, preheat Crisco in iron skillet on medium-high heat.
- Fry fillets in 1/2 of melted & hot Crisco on medium-high heat. For about 3 minutes on each side, until golden brown.
- Drain on paper towels when done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.54 Kcal (1723 kJ) | ||
| Calories from fat | 96.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 17% | |
|---|---|---|---|
| Cholesterol | 122.57mg | 41% | |
| Sodium | 998.59mg | 42% | |
| Potassium | 592.11mg | 13% | |
| Total Carbs | 41.45g | 14% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 4.21g | 17% | |
| Protein | 34.42g | 69% | |
| Iron | 3.9mg | 22% | |
| Calcium | 233.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 140.82 Kcal (590 kJ) | ||
| Calories from fat | 33.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 17% | |
|---|---|---|---|
| Cholesterol | 41.94mg | 41% | |
| Sodium | 341.7mg | 42% | |
| Potassium | 202.61mg | 13% | |
| Total Carbs | 14.18g | 14% | |
| Sugars | 1.4g | 16% | |
| Dietary Fiber | 1.44g | 17% | |
| Protein | 11.78g | 69% | |
| Iron | 1.3mg | 22% | |
| Calcium | 79.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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