R.I.P Annie G, who shares this recipe from the grave
Annie G was an old gal lived up around Summerton. She was known for growing pickles. Now some of you are no doubt saying that you don’t grow pickles, you grow cucumbers, which turn into pickles when treated properly (or improperly, if you don’t like pickles).
Well Annie G did things a little different. She would plant cucumbers, and as they were sprouting, she’d transfer them into an aquarium-type container she’d made, dirt and all. And then she would flood the whole thing with a vinegar/brine solution that went ahead and took care of the pickling process while the cucumbers matured.
She did it that way because she was too impatient to wait for cucumbers to be ready for pickling, then waiting on the pickling process to complete. Seems like a heap of trouble to me, but that was Annie G for you. Her favorite thing to do with those pickles was to turn ditch pickles into pickled bass fillets. Everybody loved them.
She swore by the following recipe, which rumor has it was once published in The Manning Times or the Sumter Daily Item, or maybe both. Here it is, the way she wrote it:
Elevate your fish fry experience with this unique and flavorful recipe for Pickle Fried Bass Fillets. The tanginess of pickles perfectly complements the delicate taste of bass, creating a crispy and irresistible dish. Serve it with a zesty remoulade sauce for a delightful culinary adventure.
For the Pickle Fried Bass:
- 1 pound bass fillets, skinless and boneless
- 1 cup dill pickle slices, finely chopped
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Tangy Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon capers, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- Prepare the Tangy Remoulade Sauce:
- In a bowl, combine mayonnaise, dill pickle relish, Dijon mustard, fresh lemon juice, chopped capers, minced garlic, and chopped parsley.
- Mix well until all the ingredients are thoroughly combined. Season the sauce with salt and pepper to taste. Refrigerate until ready to serve.
- Prepare the Pickle Fried Bass:
- Pat the bass fillets dry with paper towels and season lightly with salt and pepper.
- Place the finely chopped dill pickle slices in a shallow dish. Spread them out to create an even layer.
- In two separate shallow dishes, place the all-purpose flour in one and beat the eggs in the other. Season the flour with a pinch of salt and pepper.
- Coat and Fry the Bass Fillets:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Dip each bass fillet into the flour, coating it lightly. Shake off any excess flour.
- Dip the floured fillet into the beaten eggs, ensuring it’s coated evenly.
- Press the egg-coated fillet into the chopped pickle slices, pressing gently to adhere the pickles to the fish.
- Carefully place the coated fillet into the hot oil. Fry for about 3-4 minutes on each side, or until the fillets are golden brown and crispy. Ensure the fillets are cooked through and flake easily with a fork.
- Serve and Enjoy:
- Remove the pickle fried bass fillets from the oil and drain on paper towels to remove excess oil.
- Serve the fillets on a platter with a side of the tangy remoulade sauce for dipping.
- Dip and Delight:
- Dip each crispy pickle fried bass fillet into the tangy remoulade sauce, savoring the delightful contrast of flavors and textures.
This Pickle Fried Bass Fillets recipe offers a wonderful twist on traditional fish fry. The combination of crunchy pickles and tender bass, paired with the zesty remoulade sauce, guarantees a palate-pleasing experience that will leave you wanting more.