Chili Bass with Garlic Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Bass is a very robust fish, with enough flavor to carry off this surprisingly simple but very flavorsome sauce.


  • 1 whole sea bass (about 1 lb/450 g in weight), scaled and gutted


Preheat the oven to 275°F/140°C. Clean the fish under running water and pat dry. Dip the fish in the flour on both sides.

Heat some vegetable oil in a large skillet and shallow-fry the fish for about 5 minutes on each side, then remove the fish from the pan and put in the oven