POTATO-CRUSTED SEA BASS

By Chad Carns

INGREDIENTS

Bass

1 egg
2 sea bass fillets
1 c instant potato mix
1 T butter
1 T olive oil

Cabbage

4 oz bacon, chopped
2 T butter
2 c cabbage, julienned
1/2 c onion, julienned
2 T tarragon, chopped
4 lemon wedges

DIRECTIONS:

Bass – Whisk egg. Coat bass with egg. Coat bass with potato mix. Sauté in butter and oil until golden brown.
Cabbage – Fry bacon until crispy. Remove bacon. Discard grease. Add butter to bacon pan. Sauté cabbage and onion 3 minutes. Add bacon and tarragon. Serve bass with cabbage and lemon wedges.

POTATO-CRUSTED SEA BASS
Categories are measured on a scale of 0-10. Find out more about our measuring system »
SKILL LEVEL4
COST3
EFFORT4
TIME3
IMPRESS YOUR DATE7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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