Another filet recipe

[Ronnie Garrison]

Another simple recipe that takes a little planning.

I fry up some patties of old dead deer meat every couple of weeks for hamburgers
for lunch that week. Fried some yesterday and cooked some bass filets in an unusual
way.

After the burgers are fried keep the leftover grease hot and put filets in it. When
they begin to turn white on the ends and sides, flip it over. Pour some Italian
dressing on it - I like Good Seasons Zesty Italian - and let if finish cooking.

Filets are a little greasy but have a different flavor that I like. Kinda reminds me of
grilled swordfish.

I like small filets from bass about 12 inches long but the two I had last night were a
little bigger and they worked fine, too.

I usually eat a salad before my meal so I use the left over dressing to pour over the
filet. If there are some scrapings - little pieces of the ground deer or cow - in the
bottom of the pan scrape them up and put them on the filet with the gravy left from
the dressing.

Last night I had the salad, two bass filets and some potato salad. Pretty good meal.

If you fry burgers for lunch, you can put the frying pan in the fridge until you are
ready to cook the filets for supper.

 

[Liveliner]

Yummy!!! that fish sounds good cooked like that I have a blackening castiron tray that I am going to put to use this week with your recipe. I may try to sprinkle a little Paprika on the filets for color and taste. That is right down my alley as what I like. Thanks
I like Zesty Italian on Fish and Fowl If you ever deepfry a turkey. Soak it and cover it with Zesty Italian and sprinkle on a little paprika then cook it at 350 degrees until the skin is crisp.