Black Bass BLT

Another classic with a Sitka twist

Black Bass BLT

Serves: 4 | Difficulty:

This recipe was adapted from Hunter Angler Gardener Cook. Download the recipe card here!


4 to 6 strips of bacon
4, 4- to 6-ounce black bass fillets
1 cup flour
2 eggs, lightly beaten
1 cup standard or Panko breadcrumbs
Oil for frying (we used peanut oil)
4 large lettuce leaves
4 to 8 slices of tomato
4 buns
Tartar Sauce


Fry the bacon slowly in a pan until almost crispy. Set the bacon aside.

Create the dredging station by filling three shallow containers, one with flour, one with the beaten eggs, and one with breadcrumbs.
Dredge the fish fillets in flour, egg, then breadcrumbs.

Heat oil in the pan over high heat, and gently lay the fillets into the pan. Make sure they are not touching each other. Fry the fish until they are golden brown, about 2 to 5 minutes per side. Set on paper towels to drain.

Spread the tartar sauce on both sides of the buns, then add the lettuce, fish fillets, tomato, and bacon.