Place bass in a bowl. Add salt and cover with water. Cover and let sit for 30 minutes to draw out all blood. Rinse bass thoroughly to remove salt. Pat dry with paper towels.

Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

Place cornmeal, flour, seasoned salt, paprika, and pepper in a gallon-sized resealable plastic bag. Zip and shake until evenly combined.

Drop 2 pieces of bass into the bag, zip, and shake to coat. Transfer to a plate. Repeat with remaining bass.

Fry bass in the preheated deep fryer for 3 minutes per batch. Transfer to a paper towel-lined plate. Serve immediately.