After a day of chasing smallmouth, Marcus heads to the kitchen to cook up some bass sandwiches—two ways. First, he goes classic with a crispy fried bass sandwich, complete with all the fixings. Then he turns up the heat with a bold blackened bass version, packed with spice and seared to perfection. Whether you're into crunchy and golden or smoky and spicy, Marcus shows how simple and delicious bass can be at the table.