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white bass and strippers


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20 hours ago, snagged in outlet 3 said:

Does she (or he) still have your wallet???😂

Let's just say she earned her living that night..

“To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold

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I think that where most people make a mistake when cooking white bass and stripers is that they do not cook them long enough both are oily fish not like crappie and walleye which are a bit dry. If frying white bass watch the fillet and you can see oil leaking out of the fillet as it cooks cook it until the oil quits coming out then cook a bit longer the trick is not to over cook them and burn the batter or what ever you put on them! One of my recipe's is take a half cup of rustic (course grind) mustard add about the same amount of Franks Hotwing sauce and a couple of good shakes of Tabasco Jalapeno sauce. Marinade the fillets 30 minutes or so dredge in favorite dry fish batter and fry up! Maybe turn the heat down just a bit and cook longer than you would crappie or other light fish.

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I happen to like pretty much like all fish,  but Years ago I worked with a guy who had a tried and true recipe for just about everything he disliked the taste of and it seemed to work for him. 

Place one White Bass on a seasoned Hickory 1x4  board, One inch longer than the fish your cooking.

salt and season to taste

place in oven preheated to 350 degrees for 2 hours 

remove from oven

give the fish to the cat and eat the board.

 

Footnote: Supplement White Bass for anything you dislike. And some people prefer Oak or Cherry.

 

 

 

 

 

 

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