06-30-2021, 11:33 AM
(06-30-2021, 01:33 AM)Farmboat Wrote: Thanks for the report.White bass aren't big, but anything over about 9-10 inches will give up a worthwhile fillet. So I fillet them all. And there is usually a snowstorm of scales to deal with afterwards so choose your filleting spot carefully (outside?). Their bony structure is simple and they fillet and skin easily. Their flesh is white and firm and lends itself well to almost any recipe for small fillets.
You being a fisherman of many species what is your preferred method of preparing white bass for the dinner table?
Most anglers just batter and fry white bass fillets. And they are good in beer batter, tempura or whatever. I especially like them in the Panko recipe attached. But I also cook them lots of other ways. Here are a few of my fave recipes.