Recipes for the Lake!
Beer Batter Bass
Ceviche with Bass
1C flour
1t baking powder
1/2+t salt
1/4t pepper
dash (or more) cayenne
1 egg
6 oz beer
1 fair size striper fileted and cut into bite size chunks. Remove skin!
Mix wet ingredients and then add to mixed dry ingredients --
stir until smooth. Dredge striper chunks in batter and fry in
~ 1-1/2in canola oil at 350deg F until golden brown, ~2 mins/side.
Serves 4 - scale up to your needs
[Ceviche is raw fish marinated in citrus juice, (usually lime but lemon is OK). The action of the acid in the citrus "cooks" the fish, firming the flesh and turning it opaque. (Note that red snapper is usually used, but bass works great.)]
1 lb bass filets, cut into bite size pieces
1/2 cup lemon or lime juice
1 large tomato, seeded and diced
1 small red onion, finely diced
~ 1 cup cilantro (optional)
1/2 C bottled clam juice
2 serrano chilis thinly sliced into circles. Proceed with caution, these are hot, (muy picante).
1 t salt (sea salt recommended)
Combine all ingredients and let marinate in refrigerator for at least 6 hours.
Serve as an appetizer for 8 or a main course for 2. Will keep for 2-3 days in refrigrerator.
Submitted by Bruce Auld
~ More Coming!~