White bass recipe

[TIBBZZ]

Anyone know a good recipe for white bass?
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[TubeDude]

[cool][blue][size 1]First, take a ten pound fish...oh, sorry they don't get that big. [/size][/blue]

[#0000ff][size 1]The most common way to cook them is frying the fillets. Coat them in a 50/50 mixture of dry Bisquick and yellow corn meal...with seasoned salt and pepper to taste. Cook in deep hot peanut oil until brown and then chow down.[/size][/#0000ff]

[#0000ff][size 1]If you want something on the "lighter side", try broiling the fillets in the oven. Here is a copy and paste from one of my recipes.[/size][/#0000ff] [center][size 2]OVEN-BROILED FISH FILLETS[/size][/center]
[size 2][font "Times New Roman"]This recipe works great for all firm white-fleshed fillets…and trout too.[/font]

1. Place skinless fillets on foil-lined baking tray.

2. Curl edges of foil upwards to hold melted butter and juices.

3. Squeeze lemon juice on fish and allow to stand 15-30 minutes.

4. Dot fish with butter or baste with melted butter.

5. Season to taste with garlic salt, seasoned pepper or whatever.

(Optional garlic powder or fresh minced garlic)

6. Pre-cook in 350 degrees oven for 5-10 minutes (for thick fillets)

7. Switch oven to broil and broil until surface begins to brown

and/or fish flakes easily. (Do not overcook).

8. Pour off buttery liquid from pan, into bowl, to spoon over served fish. [/size] [center][/center][size 2][font "Times New Roman"]MEXICAN STYLE: [/font]For step #5, pour a light coating of a good enchilada sauce over the fillets. At step #7, remove pan from oven and sprinkle cheddar cheese on top of the sauced fillets. Put back under broiler until cheese melts and bubbles.
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[chefwhofishes]

[font "Verdana,Arial,Helvetica"][black][size 1][size 1]Taken from BFT recipe site:[/size][/size][/black][/font]

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[font "Verdana,Arial,Helvetica"][black][size 1][size 1]Grilled Large Mouth Bass[/size]

[font "verdana, arial, helvetica"][size 2]Ingredients

• 12 ounces fresh skinless and deboned bass fillets, 1/2-3/4-inch thick
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup sliced green onion
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper


Directions

1. Use fresh bass. Rinse fish; pat dry with paper towels. Cut into (6-ounce) pieces. Set aside.


2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of bass filets with the herb mixture.


3. Cook the fish on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the fish just begins to flake easily with a fork. To serve, cut each piece in half. Makes 4 servings.
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[TIBBZZ]

THANX for the recipes TubeDude, that one with enchalada sauce sounds PERTY TASTY[cool]
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[TIBBZZ]

Hey Chef THANX for that Largemouth recipe.[] Do Largemouth taste just like whities?
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