Brown butter bass

By Chuck Hughes
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Brown butter

  • 1/2 cup of butter

Brown butter bass

  • Fresh caught bass, filleted, skin off
  • 1 cup flour
  • 1 teaspoon sea salt
  • Cracked black pepper
  • 3 tablespoons vegetable oil


  • 2 cups flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk

Scrambled eggs

  • Farm fresh eggs
  • 1/2 - 1 tablespoon butter
  • Sea salt, to taste


Brown butter

  1. Slice butter into pan and cook on medium heat slowly until milk solids turn golden brown. 
  2. Transfer to mason jar to stop cooking. It’s simple but can burn easily.


  1. Dredge fish in seasoned flour and pan fry in oil until golden brown.
  2. Take pan off heat, pour in brown butter to warm and serve on top of fish.
  3. Garnish with pickles or olives.


  1. Pre-heat oven at 450.
  2. In a bowl, combine dry ingredients. 
  3. Add in cold cubed butter and mix in flour with fork. Add in milk and mix until combined. 
  4. Roll out dough to 1/2 inches thick and cut out round shapes with cookie cutter or upside down mason jar.
  5. Bake for ten minutes.

Scrambled Eggs

  1. Crack eggs in a bowl, mix and cook in butter until creamy.
  2. Sprinkle with sea salt.


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