• 4 bass fillets
• 2 slices of bacon
• olive oil
• 1/4 C. flour
• 1 tsp. dried thyme
• 1 tsp. dried tarragon
• 1 tsp. dry parsley
• salt & pepper to taste
• lemon wedges


Pour about 3 Tbsp. of olive oil into a large skillet; cook bacon over low heat. Remove bacon; let it cool on side. In a bowl, combine flour & seasonings together. Coat bass fillets with flour mixture; shake off excess. Add fillets to bacon flavored oil over medium heat; cook for about 3-4 min. per side until golden brown or until done. Remove fillets and garnish with crumbled bacon pieces & lemon wedges.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.