Courtesy of: Arkansas Department of Natural Resources
Ingredients:
- 1 cup buttermilk
- 2 Tbsp. Crystal hot sauce
- 8 boneless, skinless bass fillets
- Peanut, canola or rice oil
- 2 12-inch French loaves
- 2 cups fish coating
- 4 Tbsp. remoulade
- 2 cups shredded iceberg lettuce
- ½ purple onion, sliced
Directions:
- Mix buttermilk, hot sauce and fillets in a bowl. Let rest in refrigerator for at least 2 hours or up to a day.
- Heat oven to 400 degrees and heat oil to 375 degrees. W
- hen oven is ready, place French loaves on a sheet and bake 3 to 4 minutes until crispy; remove from oven.
- When oil is hot, remove fillets one at a time from the buttermilk and let excess milk drip off.
- Place each fillet in your favorite fish coating (in a zip-top bag) and shake.
- Place each fillet in the oil and cook about 5 minutes or until golden brown. Drain on paper towels.
- Cut each loaf lengthwise and slather the inside with remoulade. Place four fillets on the bottom half and top with lettuce and onion. Serve with hushpuppies and/or french fries.
