Catch Clean and Cook Bass.

welcome back to the backwoods gourmet today we're making a great southern dish with some largemouth bass y'all [Music] all right so we got the charcoals getting ready because you know here at the back was gourmet you know we're going to make among cast iron so while we're getting that ready hey watch this beautiful bass footage but right now we got four fish we got one a very very close to six pounds and we have three keepers I was hoping to catch one more keeper and maybe that's him right there yep that's him right there ah that's pretty good pretty good fish right there good keeper so nice fourteen fifteen inch bass and so that's a that's a limit for us so we'll see you guys back at the house and we'll cook them up that look like fun didn't it yeah I was pretty fun now let's take them over to clean the table and Flay them up for you guys [Music] [Music] you [Applause] [Music] [Applause] [Music] [Applause] [Music] I'm going to show you today a great southern dish to make with a largemouth bass especially if you only got you know couple doesn't take a lot of it our best is our knee filleted chilled down so are you going to need one flag for each serving of this this is about a 3/4 of a pound fillet and just want to show you this beautiful find I found I found this in yard sale I think I paid a dollar for it beautiful old fillet knife and this was actually stainless steel and made in Japan it was already sharp when I got it but I've sharpened a little more and it is really awesome awesome knife sometimes you find some of these old ones you know before everything was made in damn China can be a lot better what we're going to do with this fish is we're going to cube it up in you know bite-sized bite-size chunks so this big half of the steak here I'm going to go ahead and like split that right down the middle and then I'll just chunk it out like so you need about one of these for each for each person you're feeding for entrée size dish so it's going to put it back in the bag for it in a second and throw it back in the refrigerator until we get rest of our things ready to go all right three weapons of choice today we're going to have this is the big 12 inch this is an old generic Lodge pan actually got that one yards though for $5.00 it's been a great pan our little 8 inch campaign right here and our 10 inch lodge one of my favorites this one going to use for deep frying our sides okay so that's a 3 free piece of cast iron we're going to use a day well the days dish is bass and grits I don't know any other name for it we're going to very very reminiscent of the old gold dish shrimp grits [Music] okay so our grits right here in the little number eight and I'm just going to go ahead and set them on our artists our peoples there we already had those up to boil and mix them in so right now we're seminar summary um so we got them on the locals what we're going to do on this file is fried okra so let's go ahead and get that ready well we're getting the ochre ready let's go ahead and put our number ten in there let's got some some used oil in it we use a just yesterday you fine go ahead and get that on those clothes and let that start heating up I'm making the fried okras real easy we just took our fresh up from the garden we're going to season it pretty liberally it needs a bit of salt we're using a Seminole swamp seasoning again yeah it's pretty good on everything use whatever you like first salt pepper garlic will be great too so good good dose of that and a little tip of this cut this about 10-15 minutes before you put the seasoning on let's all the juices start coming out of the okra and will help your your cornmeal stick to it so at this point we just sprinkle the cornmeal over and we're going to talk and just let it sit there for a minute and the juices from the ocher will actually start the batter kind of make a batter from the cornmeal on this and then we all may toss them again before right before you put them in the fryer [Music] sorry for the noise yes Sheriff's Department helicopter coming around my house right now so makes you go down ready let's keep this over here [Music] well here I like me some old day online again use whatever kind of seafood seasoning you like this seems to work pretty good for me a little shaky so we're just going to kind of mix them around a little bit of old bay Don Prudhomme seafood magic would be also also money's okay and then where it's going to give them a little bit of flour and toss it on a flower I just want to dredge them get each one of them coated individually important you get all these things ready ahead of time because once it's just get started it goes very quickly okay so what we've already done is we've cut up some bacon about one slice of bacon cut us we got out one of those little dainty French onions a shallot it's pretty Daini it's so Dana that when I put it on a cutting board and started to cut it it went we all over the kind of work alright and then we have a little bit of slippery little rascal by a tablespoon of garlic we're also going to need some green onions but we'll pick them fresh a little bit later in the dish we started these grits with a little earlier so those are almost done they're nice and stiff that's the way we want them for right now so we're going to do it's just they're going to keep cooking in that and that nice piece of cast iron just going to go ahead and pull them off over here set them to the side we set that out to decide we're going to go ahead and move the coal that we had it on over here for our other black iron and it does fit there and we're on with lay it right on the coals I love to have a spider skillet that ties I do not okay our good grease is nice and hot so we're just going to sit these ogres through our fingers and we're going to drop about three to four handfuls you don't want to crowd them in the pot too much or they won't crisp up feeling a little mess we'll make sure they're all in there deep frying the number-10 works a lot better than the number twelve [Music] [Music] well here is going our other pan is hot we're going to go ahead and put in our bacon every good cast-iron took start out with bacon authorities in our fat all right first batch of ochre looks golden brown go ahead and take that out and just drain it on paper towels it's a very simple and very delicious dish I have a hard time getting this all the way to the actual table before people pants are always sneaking their fingers in and before you know it all go what's always going to be Japan [Music] Bacon's starting to render I'm going to go ahead and help it out a little bit doing about a tablespoon of butter just [Music] do that butter melts going with our garlic that's one tablespoon diced garlic minced garlic America Champa I don't care I'll terminate this but in a minute this dish you probably want to cut it pretty good earlier I told you guys we needed some green onions didn't have any ready but I always like like to really just come out and pick them for you guys because you're right here so neat about to about two green onions right there so we'll wash these guys up and I'll get my job okay I've been a few minutes on the garlic go ahead put in our Charlotte gonna sell cookies ball so here's my you know tables kind of angle here so kind of competition juice out all the dresses we little money okay things are going to go pretty fast now we're wanting to get some more butter in there about another tablespoon and then we're going to take our backs chunks toss them in that flour one more time make sure they're all nice and coated and separate and then we're just going to start to put them in the pan here and just separate them what we're going to do is brown these in this loyal to the butter and the bacon we'll just turn those every once in a while if they're nice and golden brown [Music] this fish is almost ready to make the gravy wish so go ahead and get a hold of that guy get my pot holder here fans are odd all right go ahead muscle these up pretty good right here in the middle this is a big pan so it takes a little bitty go right in the middle with it so the round top of coals all right now the fish is golden brown we get that back up the temperature we're going to go ahead and pour just a little bit cream in there and that's flour from the fish it's kind of thicken that right up or give a gentle stir we don't want to break all this before [Music] gently stir it around it that thing still come up that will make a fall very quickly and since we want to get that scraped up off the bottom right now we're going to get a wooden tool and just keep that moving around the pan that's going to bring all that heals business up now if you're going to try to do this for a couple of people probably going to want to have two pans going real nice give it just one little shot of green just trying to maintain our consistency that's beautiful and creamy go ahead and pull it off the fire get our grits ready coming back on [Music] [Applause] [Music] [Applause] [Music] because it isn't gone nice and thick that's where we wanted to be at this point here we're going to put just like 2 tablespoons ice cream in there waste all this any good we're going to put a good pinch of our fresh scallions hopefully room make sure stir it in good and in here that's about 2 tablespoons maybe maybe more I love this pesto as much you like that's parmigiano-reggiano cheese so this is so cheesy so we'll just stir that in there at this point you guys are fun so we're gonna take them off put the lid and let them sit for God that will serve it up Wow bubbly goodness you guys here's the plate up back with gourmet stuff first thing coming in is our creamy cheesy grits with the parmigiano-reggiano 3 cheese get some of those right in the center of our plate those are those are delicious on their houses there alright glitz I'm rich on the plate here comes our largemouth bass with an gravy just come right over the top of that that is a awesome awesome recipe right there let's clean that slate a little bit all right here we got some of our fresh garden ground brought over right there we're going we got a couple of our fresh roma tomatoes next part of our garnish a little bit of our fresh green onions in the garden or over the top adds a little bit of color and a nice crunch little little perky pick me up there something fresh that's some fresh cilantro and then uh last not least right over the top fresh parmigiano-reggiano cheese so that and just for just for grins as a final little garnish over the plate will sprinkle it all day [Music] you guys I really hope you enjoyed this not so ordinary seafood dish made with largemouth bass I've been nibbling on that and I'll tell you right now it is pretty damn good I would go with a little further I would say that's probably one of the best dishes on our channel right now so y'all try to make this next time you get a fish you don't have to be a largemouth bass and the great thing about this is this is a great dish to make when you don't get a lot of fish when you don't have enough to feed you know 20 people fried fish you can get a get a few makes it go a long ways really really good Wow really good hey thanks for watching the backwoods gourmet as always please subscribe share comment hey if you like what we're doing to hit that like button and we'll see you next time [Music] [Music] [Music] [Music] [Music] hoo-yeah made me a plate by l-c I'm starving and fried okra I can't keep hands off of it like popcorn hey thanks for watching it back with gourmet as always please subscribe comment share like us and we'll see you next stop

Channel: Backwoods Gourmet Channel

Views: 545,435

Keywords: largemout bass eating, largemouth catch and cook, catch and cook largemouth bass, catch clean and cook largemouth bass, largemouth bass recipe, fish and grits, backwoods gourmet, how to make fish and grits, how to cook fish in cast iron sjillet, how to cook in cast iron pans, how to cook in dutch oven, how to cook in a dutch oven, how to cook with cast iron and charcoal, how to cook bass, deermeatfordinner, can you eat bass, can you eat largemouth bass, catch clean cook bass

Id: CQadijP5GoI

Length: 22min 39sec (1359 seconds)

Published: Thu Aug 03 2017