Grillax Fried Largemouth Bass
Grillax Fried Largemouth Bass

Fried Largemouth Bass with Spicy Hushpuppies

Grillax Pro Staffers tested the FireDisc Cooker and the ThermoWorks Thermapen while creating their rendition of Southern Fried Largemouth Bass with Spicy Hush Puppies on location at the Armadillo Ranch in central Mississippi. Both products performed well while creating this Southern staple.

Jeff Roberts of Brandon, Mississippi with a nice bass from Ross Barnett Reservoir. (Photo credit: Brian A. Broom)
Jeff Roberts of Brandon, Mississippi with a nice largemouth bass from Ross Barnett Reservoir. (Photo credit: Brian A. Broom)

The heavy-duty FireDisc boasts a 22-inch cooking disc, and stands 3-feet in height after a quick setup. With the added FireDisc Power Orifice, the mini propane cylinder is capable of bringing peanut oil to 350 degrees in just minutes. The handy Thermapen quickly gave us a reading of the oil temperature, letting us know when it was time to fry.

Here are both recipes we used in the video. They both fit well with the FireDisc and should be added to any disc-users arsenal.

You will see that largemouth bass are a tasty catch.

Southern Fried Largemouth Bass with Jalapeño Hush Puppies

  • 15-20 largemouth bass filets
  • 1/4 cup all-purpose flour
  • 3/4 cup yellow corn meal
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 Tbsp salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 4 cups peanut oil
  • Ziploc bag

Combine all dry seasonings into Ziploc bag. Add 5-10 filets to bag and shake until all fish is well coated.  Add peanut oil to FireDisc and bring temperature to 365-degrees. Drop coated fish filets into the oil and cook until the fish floats and is golden brown. Be careful not to overcook. Move to plate with paper towels to soak up excess oil.

Jalapeño Hush Puppies

  • 1 cup cornmeal
  • 1/2 cup Self-Rising Flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup diced onion
  • 1/2 cup diced fresh jalapeño pepper
  • 4 cups peanut oil

In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeño; stir into dry ingredients just until moistened. In the FireDisc, heat oil to 375 degrees. Drop batter by rounded tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.

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FireDisc Cookers








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Fire. Food. Fun ... Get the world grillin' and chillin'. Grillax, y'all!

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