White Bass Recipe?

Anyone out there have a good recipe for white bass or a website with one? Never had white bass before…..so I’m a newbee to this one.

Thanks!

I just fillet them, soak them overnight in lemon water like I do all fish and bread them and fry in oil.

–Whitey

Same here and i use 1/2 flour and 1/2 yellow cornmeal. I pat dry then dip in egg, then in the flour mix then right into the hot oil. Only takes afew minutes to fry.

I fillet one white bass, after removing the lateral line, and lightly dust the fillets in flower. Then I place them in a smoking hot fry pan, add 2 cups of white wine, and cook 1 1/2 minutes per side. After three minutes I remove the fish and toss them in the garbage, then I pour off the cooking wine, chill and enjoy. To die for…..Delicious, absolutley delicious!

A long time ago I’m talking 69-70 they filleted walleye and sheepshead and served them to 12 Tribune personnel. 7 out of 12 picked the sheepshead. HMMMMMMMM Whitebass aren’t too bad. Cut off the red meat and they eat fine. Not a favorite by any means.

a couple of years ago while at Evert’s we caught 6 or 7 walleye and kept 3 or 4 nice sized white bass. it was early May. I brought the walleye and the bass the cleaning house. we had a group of 5 guys and wanted to have a fish fry.
there were some guys from Iowa in there cleaning a bucket of whities. one of the guys offered to clean our whities. We fired them up with the walleye and I couldn’t tell the difference. if you ever need to stretch a fish fry they do in a pinch.

If you are going to keep white bass, I recommend keeping the smaller fish, i.e. those under 12″. The bigger ones do not taste good at all, IMO. The smaller white bass are OK so long as you eat them while they are fresh, and they do not have the “dark meat” other posters refer to–that is found on the bigger ones. No fish tastes as good after being frozen and re-thawed, but white bass taste really bad after being froze.

If I am catching walleye or crappie, or channel cat and Northern, for that matter, I do not keep any white bass. The walleye and crappie bite has been slow for the last couple weeks around IC, so I have been eating several meals of white bass a week, since they are really hitting well. It will never be mistaken for walleye or crappie, but white bass are not terrible, either. I just filet them, cut out the ribs, and prepare them like I would a walleye or crappie.

Incidentally, the Lacrosse Tribune article compared walleye with sheepshead, AKA freshwater drum, in their taste test, not walleye with white bass, AKA silver bass or “striped bass”. Had they compared white bass with walleye, I would bet good money that all twelve testers would have picked the walleye.

The whites must have infected the taste of your walleyes and made them all taste that way. NEVER cook them together.

I too was going to do a smarta$$ response, but I see someone has already done it. I have never cleaned on to know anything about how they taste either.