Cajun seared bass for breakfast

I just returned from another camping and fishing trip to Michigan's Upper Peninsula. I was in the central part of the UP. I didn’t do as much fishing as I would like. The biggest obstacle was the wind. There were several days when the wind was just too strong for me to handle my little johnboat all by myself. 

When I did go fishing, the fishing was mostly very good. I caught mostly Northern Pike, but they were only 'hammer handle' size (15 to 16") and under the legal limit. I didn't eat any fresh fist this trip.

I was kind of looking forward to some fresh fish. Now normally, when I fish, it is mostly catch and release, unless I am going to eat fish that day. I’m just not one for filling the coolers with fish. 

I recall last year, while camping on Lake Ste. Kathryn, I went out fishing with the dogs before breakfast and the fishing was great. I caught several bass and crappies. The first bass was a 17” hefty one. I put that on the stringer and the others got released as they were caught. This is what I had for breakfast that day.

2 large bass fillets

Cajun seasoning

Adobo seasoning

White pepper

Cayenne pepper

Wondra flour

4 slices of thick bacon

Preparation

Lightly season the fish on both sides with a little of the cajun seasoning, adobo seasoning, white pepper and cayenne. Lightly sprinkle on a little Wondra flour and rub it in with your hands.

Heat a large cast iron skillet until it is hot. Cook the bacon until it is crisp and remove the bacon and keep it warm. Sear the fish quickly on one side, then turn it over and place a pot cover over the fish.

Let that sear until it is nicely browned on the bottom. Turn the fish over again and place the cover back over it. Let that cook until the fish is just cooked through. Don’t overcook it. Remove the fish to a plate and keep it warm while you prepare the rest of your breakfast.

Serving

You want to serve the fish next to a big pile of fried potatoes. Now add the bacon slices. You also want some english muffins that have been toasted on the grill and buttered. I poured a big tumbler of orange juice and a big cup of my egg coffee to go with my breakfast.

This meal is best served along side a campfire, but if you are eating it at home, you can pour a little brute champagne to make up for the lack of atmosphere.