Just curious on yalls favorite ways to cook bass, any secret spices or recipes? Does size affect the taste?

Size yes, when I do keep a few bass I like to eat the 14 to 16 inchers. I fry mine just like crappie with a little slap yo momma or something else. Taste amazing

I realize there's a stigma attached to eating bass but fact is a bass, especially a smaller one is one of the best tasting fish that swim in freshwater. My preference is a 12"-16" Spotted bass. I'm a simple kind of guy so I use salt, pepper a little cayene pepper, roll in yellow cornmeal and fry at 360 degrees. I prefer those to either crappie or catfish.

Lay out a double piece of aluminum foil slice some tomato and onion and garlic lay fillets on top season and top with a green salsa wrap and bake or grill indirect for about 15 minutes or when the fish flakes careful opening (steam) grab a cold beer and enjoy your catch

We really only eat culls from the managed pond...

Easiest way...

clean, I mean CLEAN, no silver skin no discolored and we eat them fresh within an hour of leaving the water.
Cover a cookie sheet in tin foil, place fish on it
Garlic salt and pepper, squeeze a lemon on them.
Broil until flaky and golden color...

bass/crappie I take a pint of buttermilk mix in some mustard soak the filets for cpl minutes then use Louisiana fish fry new Orleans Cajun style and fry. you can add some La hot sauce to the mix if you want it a little spicy.
You can thank me later!

I coat the filets in yellow mustard and the use the Louisiana fish fry, flavor depends on what I have or who I am cooking for, and then fry. I get lots of compliments when we have a fish fry but that means I am always the one cooking.

I have never mixed in the buttermilk with the mustard but sounds going and will have to try that.

These is a recipe I have used for over 50 years, 1 to 3 lb bass, fillet, trim any dark (blood) line. Lay fillet out cut length wise, then into 2 to 3 inch pieces. place in stainless bowl, squeeze 2 whole lemons on fish, keep in fridge till ready to cook. Use only self rising corn meal! ad seasonings to meal only. I use a brand "Rileys" out of Ill, and/or some lemmon pepper. Canola Oil at 325 to 350 degrees, (be careful about using peanut oil as some people are allergic to it)take only the amount of fish you can fry at one time shake with seasoning and into oil till pieces float no more than 5 minutes. Do not place fish in seasonings and leave. they will "cake up". as soon as they float place in tin pan lined with paper towel and dust with Toney's. Boots off, cold beer opened.

If you want to impress your sweet heart, take a whole bass fillet, season the fillet only (lightly dust with your choice of seasoning), not the flour. Dredge in all purpose flour, place in med hot skillet with 3 tsb of olive oil and 1 pad of real butter. Brown on both sides for about 5 minutes each. Serve with lemon juice and a side of rice. Bass is very good this way!

This thread is awesome. I'm going to keep some unders next time at Fork.