Blue corn crusted black bass

Blue corn crusted black bass
  • For the black bass
  • 4 tbsps vegetable oil, for frying
  • 4 (170g each) black bass fillets
  • House seasoning, recipe follows
  • 35g plain flour
  • 240ml buttermilk
  • 130g finely ground blue corn tortilla crisps
  • For the house seasoning
  • 295g salt
  • 25g black pepper
  • 35g garlic powder
  • For the blueberry sauce
  • 115g butter
  • 65g granulated sugar
  • 45ml red wine vinegar
  • 80g thawed, frozen blueberries and their juice
Black bass:

1) Preheat the vegetable oil in a large cast iron frying pan over medium-high heat.

2) Season each bass fillet with house seasoning on both sides.

3) Prepare three separate shallow bowls of flour, buttermilk and tortilla crisps. Dip the fillets in flour, the buttermilk and then the ground tortilla crisps.

4) Place in the hot pan and shallow-fry for about 3 minutes one each side.

House seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

Blueberry sauce:
1) Melt the butter in a large saucepan over medium heat. Stir in sugar and red wine, until sugar dissolves.

2) Turn the heat to high and add blueberries. Mix together. Sauce will be ready when it reduces down.

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