• 2-3 small mouth bass, cleaned and fileted
  • ½ cup flour
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon Cajun seasoning
  • 1 cup panko bread crumbs
  • 4 tablespoons oil

A crispy and slightly spicy fish

Tales of the Dinner Belle

By Brenda Stanley

One of Idaho’s least celebrated fish is the small mouthed bass, and yet in my opinion, it is one of the best tasting. It is a mild fish that is easy to cook and when my husband brings them home, one of my favorite recipes is my Cajun Fried Bass. It takes only minutes to prepare and the flakey and tender fish is covered in a spicy, crispy coating. The Cajun seasoning adds just enough flavor that even though I usually whip up some of my homemade tartar sauce, it really isn’t necessary. If you like fish, or even if you’re still on the fence, this recipe will have you grabbing your tackle box and heading for the nearest fishing hole.

Belle’s Cajun Fried Bass

2-3 small mouth bass, cleaned and filleted

½ cup flour

2 eggs

1 tablespoon water

1 teaspoon Cajun seasoning

1 cup panko bread crumbs

4 tablespoons oil

Heat oil in a large rimmed fry pan over medium high heat. Whisk eggs and water together in a shallow bowl.  Place flour on a plate. Mix Cajun seasoning and breadcrumbs together and then place on a plate. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the bread crumbs. Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side.