Hooked for Life
by Bruce Kania
BASS FILLET RECIPE
Coat fillets with appropriately seasoned chestnut flour. More seasoning is better than less! Heavy emphasis on the red colors…like “cured sumac”, or “smoky paprika”, or “sunny oaxaca”.
Fill thick, heat retaining cast iron skillet with high heat oil, like avocado oil, or grass-fed pork lard. Get the oil hot before introducing coated fillets. When you drop them in, there should be a pronounced “sizzle”!
Don’t turn the fillets until you are sure they’ve taken on the “brown” crispy status we target. Doesn’t take long - pay attention.
Add salt and pepper somewhere in the process.
Eat like a king and count your blessings!