Southern-style fried bass fillets
Southern-style fried bass fillets are a classic American comfort food featuring tender, flaky white fish coated in a seasoned cornmeal or flour crust and deep-fried to a golden crisp. The dish typically uses fresh water bass, such as largemouth or striped bass, and is seasoned with salt, pepper, paprika, and sometimes buttermilk. It is a staple in Southern cuisine, particularly in states like Louisiana, Mississippi, and Alabama, often served with hushpuppies, coleslaw, and tartar sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the fish and frying process, with minimal carbohydrates unless served with sides. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and B vitamins, with a rough calorie ballpark of 350-450 kcal per 150-gram fillet.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 30 g |
| Carbs | 15 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 500 mg |
| Vitamin D | 5 mcg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 5 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Omega-3 Fatty Acids | 0.5 g |
| Potassium | 350 mg |
| Magnesium | 40 mg |
Per 1 fried bass fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, fried fish is a cornerstone of Southern fish fries and community gatherings, often tied to traditions like Lent or backyard cookouts. Nutritionally, bass is a lean protein source that, when fried, becomes a more calorie-dense meal but retains heart-healthy fats.
