For this dish my inspiration came from my childhood fishing trips with my family. When we would go camping we would go fishing and would try to catch enough fish for our dinner. I have fond memories of those trips because I always loved sea creatures and fish, so catching them would peek my fascination and let my imagination run wild. This included when we got back to camp and my Dad would scale, gut and fillet the fish. I remember being both upset and intrigued by the process: sad because the fish died, but also fascinated by how fish are biologically designed.
He would then dredge the fillets in flour and pan fry them until golden brown. We would also build a fire and put aluminium foiled potatoes in to cook. This dish made a lasting impression on me and one that I often think about but don't make very often because it is hard to find fresh water bass in markets.
Pan Fried Large Mouth Bass, Roasted Potatoes with Wilted Arugula
1 1 lb Large Mouth Bass filleted
1 Medium potato large diced
2 cups fresh arugula
3/4 cups flour
1 tsp garlic powder
1 glove of garlic minced
Salt and Pepper to taste
Preheat oven to 350F. In a small bowl toss potatoes in salt and pepper, and drizzle with a little bit of olive oil. Place in oven and bake for 45 min or until the potatoes are golden brown.
While the potatoes are cooking, season the fillets with salt and pepper. Make your flour dodge by mixing garlic powder and flour together. Dredge the fillets making sure that it is well coated. When the potatoes are 25 minutes away from being done, turn on your pan, add the peanut oil, and heat to medium high, making sure that it is hot before cooking the fillets. Once the pan is up to temperature, place fish in pan and cook for about 3 min a side. Once fish is done, take out of pan and season with salt and pepper. In the same pan add garlic and cook until lightly browned, add arugula and wilt, season with salt and pepper.
Take potatoes out of the oven and plate.