White Bass Recipe

[gitnby]

Here's another way to cook up Whites.

Cut out the red line of meat, and then cut remainder of filets into 1"-1 1/2" squares.

Soak pieces in a pan or bowl of milk in the fridge for at least a couple hours.

Rinse off, pat dry and give the milk to your cat!

Dip pieces in fresh milk or milk/egg mixture and then coat with your favorite batter. (Is Dixie brand still around? There's another cajun mix that's really good, can't remember the name?)

Put pieces in a Fry Daddy or deep pan with oil. They fry up real quick and taste great.

I think soaking in milk and frying the smaller pieces seems to extract the 'fishy" flavor?

Some hush puppies and cole slaw on the side, and I like a splash of Frank's Hot Sauce on the fish.

MMM, MMM good!

[shaker]

I like to remove the red meat, cut filet into finger sized pieces, mix some Franks hot wing sauce, mustard, and green Tabasco sauce together pour over the fish pieces and marinade for several hours, then roll in favorite dry mix and cook. I think one thing that a lot of people do wrong with white bass is to cook it like crappie, much too fast. these fish can be cooked for a much longer time, this helps to burn off some of the oily taste that a lot of people find offensive. I've found that Franks, mustard and green tobasco really seem to eliminate the oily taste and does seem to remind one of the hotwing flavor. Enjoy!

[Quillback]

I just had some White Bass fillets from fish I caught this weekend, I thought they were pretty good, I didn't soak them in anything, rolled them in corn meal and fried them in Canola oil. Maybe my taste buds aren't that sensitive, but they tasted fine to me. One thing I do, and it's with any fish I intend to keep, is ice them down as soon as they're in the boat, no stringer, no livewell, it's the cooler for them. Nothing like filleting ice cold fish when you get home.

[Predator1]

I think peanut oil is the best, if you dont mind spending the extra money for larger fish fries. My wife seasoned some the other nite, added butter, wrapped them up in tinfoil and put them on the grill. They were done in about ten minutes. They really were good that way. Nice and flakey.

[rps]

I agree with the immediate icing and the cut out the red meat. I use white bass as the white meat in the fishburger recipe I posted last year in the recipes threads.