Cedar Planked Largemouth Bass Sandwich

For all the fisherman out there, this is a simple recipe that is easy to prepare and does your time on the water some justice.

Serves – 2
Total Time – 30 minutes

Tip – Cooking a delicate fish like this on a grilling plank omits the need to turn it over and reduces the chance of it falling apart.


For the rub

  • 1 Tbsp Ground Coffee
  • 1 Tbsp Brown Sugar
  • ½ Tbsp Chili powder
  • 1Tbsp Paprika
  • ½ Tbsp Garlic Powder
  • ½ Tbsp Onion Powder
  • 1 Tbsp Black Pepper, ground

For the Remoulade

  • 2 Celery stalks, sliced thin
  • 1/3 Cup Mayonnaise
  • ½ Tbsp Tomato Paste
  • 1 Tbsp Lemon juice
  • ½ tsp Worcestershire sauce
  • ½ Tbsp Dijon Mustard


  1. Soak the planks in hot water for at least 15 minutes and preheat grill or oven to 400°F.
  2. Combine all the rub ingredients and generously season the bass filets.
  3. Place the fillets on the plank, skin side down and set on the grill or in the oven for 15 minutes or until done.
  4. While the bass cooks, combine all the remoulade ingredients and set aside.
  5. Remove the planks from the heat.
  6. Briefly toast the bread and generously sauce the top and bottom of each roll.
  7. Add 2 bass fillets to each roll.
  8. Enjoy!
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