Probably one of the most delicious and abundant wild food sources out there is fish. Every few weeks, a good friend of mine takes me out to a private spot where he shows me the in’s and out’s of fishing for the best of the lake fish of our region. The other day I came home with a whole mess of Large Mouth Bass filets, a basketful of foraged Red Currants, and whipped together this truly scrumptious meal. The tangy red currants, simmered in the sweet muscato, poured over the juicy, crunchy, spicy, and rich fried fish is such a treat.
Cornmeal Crusted Bass with Moscato Red Currant Sauce
What You Need:
4 Filets of Bass
1/2 cup Corn Meal
1 tbsp whole wheat flour
2 egg whites, lightly beaten
3 tbsp butter
Sprinkle of paprika
Sprinkle of cayenne pepper
Sprinkle of salt & pepper
1 cup de-stemmed red currants
1/2 cup Moscato wine (or Riesling or your favorite sweet white wine)
2 tbsp organic cane sugar
2 tbsp butter
- Mix the dry ingredients together on a large plate or 4×8 baking dish. (Add paprika, cayenne, and salt & pepper to your preference—I like it spicy!)
- Beat the egg whites in a similar sized container as the dry ingredients.
- Put the currants,wine, and sugar in a small pot and cook at medium heat.
- Heat the butter in a large skillet or cast iron pan.
- Toss each filet first in the cornmeal mixture, then in the egg whites, then back in the cornmeal mixture.
- Once the butter is hot, plop in your crusted filets and let fry on each side until crispy and brown (about 5 minutes each side).
- While the fish filets fry, watch the currant sauce. Let it cook at a low boil so that it can reduce by the time the fish finishes up.
- Remove the finished fish from the pan and plate up. Stir the butter into the reduce currant sauce, then drizzle it on top of the bass filets and enjoy!