Fishing Forum

Does anyone keep White Bass to eat? If so what is your favorite way to cook them up? Just curious.
Thanks
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[cool][#0000ff]White bass are great eating. Make fish tacos, fry them or whatever.[/#0000ff]
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[#0000ff]Here's one of my favorite recipes.[/#0000ff]
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On the larger ones I catch I like to batter and fry the fillets. I did it on Wednesday and my wife really likes it. I will post the recipe when I can get to it.
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All right here it is. This is a recipe I got while I was in Alaska for cooking Halibut. Works great for all the white fleshed fishes that we have tried it on so far.
Battered Halibut (white bass, wiper, Walleye, or perch)
2/3 cup flour 2/3 cup water
1/2 teaspoon salt About 1/4 cup flower for coating fillet
1/2 teaspoon baking soda 2-3 8 oz worth of fish fillet
1 tablespoon white vinegar

cut fish into 2 oz chunks. mix 2/3 cup flour with salt, soda, vinegar & water until smooth. Heat about 1/3 to 1/2 gallon of oil to 325 degrees. pat dry fillets and roll in separate bowl of flour and then into the batter. Coating the fillets helps the batter to stick to the fish as it is added to the hot oil. Place 2-3 pieces of battered fish into the hot oil. cook 4-5 minutes. turning halfway through. remove from oil, drain & enjoy. Be careful the halibut retains the heat and can burn.

On a side note we added a little lemon juice to the fillets while preping everything. We also like to serve with home made zucchini relish tater sauce. 1/4 cup relish to 1 cup miracle whip.

When we made this the other day this cooked up about 10 6 inch fillets. Granted they were not the best cut and so the were at most 2 inches wide and fairly thin but was still very good.
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Doesn't everybody?

White bass are good. Filet and pan fry with onion, salt, pepper, and lemon squeeze a the end is sufficient...

Or, get tempura mix at an Asian Market, and deep fry, then make hot and sour fish...

1/2 c catsup
1/2 cup brown sugar
4 tbsp rice vinegar (or white)
1/4 c soy sauce
Lots of garlic, black pepper, and some cayenne or Japanese chiles, or Sriracha sauce available at WalMart.

This is a VERY intense sauce; super sweet, salty, and hot..a drizzle will do.



OR........ Squirt of Sriracha in Ranch dressing, Tempura'ed fried fish rolled in small tortillas with finely shredded cabbage and lime....
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So I had 238 white bass fillets to cook last winter. I decided to make my 1st ever chowder! I made it again this spring. YUMMERS!

Ingredients
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
½ package of Betty Crocker Garlic Mashed Potatoes
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 pounds of fish
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1 cup of bacon bits (depends on how much bacon you like)

Directions
1. Melt butter in a large pot on Medium heat. Sauté onion, celery, and garlic powder until the onions are tender.
2. Stir in broth, salt, pepper, and dill. Bring it to a boil and then reduce the heat.
3. Simmer for 10 minutes. (On the side lines mix the powdered potatoes with chicken broth in a bowl until firm and not lumpy).
4. Stir in fish, evaporated milk, creamed corn, potato mix, and cheese.
5. Cook until heated through.
6. Add bacon bits.
(I also like to add crispy onions on top while serving.)

Here is a shot of the White Bass Chowder I made!

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Ok. Everyone needs to just pipe down. It's threads like this that just don't belong on this board.




You're making me hungry and I won't be able to go fishing for a couple of days. It's just wrong.


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