What's the best sand bass you've ever made and how did u prepare it?

best sand bass i ever had? .....







released!!! no good if you freeze it, gotta fry it fresh from the fillet table!!!!

Kinda like stripers, aren't they?

I have a friend who soaks stripers in buttermilk for several hours before coating and frying. I've had some and that was great!

Maybe that would help?

fun to catch but taste like cr p catch some crappie and never look back

I agree with the crappie however I do a huge fish fry at my house for about 50 people in about a month or so and unless you got a place where i can catch 300 plus crappie on the few days off that I will have then Sandies are my option.

fillet and put bass pro cornmeal and release in grease. they are good indeed

i got a place....

Slather fillets in yellow mustard thinned just a tad with worcestershire sauce then roll in yellow corn meal. Fry to deep golden brown.


Eat your share while your cooking because it'll all be gone if you wait.

we use zatarans and add cayenne, garlic powder and black pepper
trim red from fillets, soak in egg/milk and fry

season it with "herbamare" ( seasoned sea salt that can be bought at health stores ) leave head on .. scale um , gut them and bake them on a bed of thin sliced potatoes in a glass baking pan . get a fork and go to town . no need to cut the bloodline out . somehow baking doesn't make it taste fishy . i know alot of people dont believe this but if you try it you will thank me later

sorry i didnt see that it was for alot of people .

Curtain Call, Rip Da Lip !!!!

Chine in, Dude !! lol

Nut

Ok-ok-ok..I've been swamped at work but...

Ya take 3 cups of yellow corn meal and mix to 1 cup all purpose flour, w/1 tablespoon each of salt and black pepper mixed in, add same increments as needed to shake all your filets. Shake 1 bottle of Crystal hot sauce into a large bowl, (Not tobassco sauce). Swim the sandie filets through the sauce and then toss in the cornmeal mixture till well coated. Dip in p-nut oil at 350 degrees, or until a white sulphur tipped kitchen match goes off in the oil... lift from oil as they begin to float. The secret to keeping fried fish crispy is the 2-paper grocery sack method. Take 2 paper sacks (one inside the other) with lots of paper towels in the bottom. As you add your fried delicacies to the bag, roll the top up tight and tuck the bag under your fish fryer close to the hot fire. They will stay crispy until your ready to eat or done frying the rest. Depending on size of fry, you may need to use 1 or more 2 paper sachel combos.

That is about a good as ANY sandbass is gonna taste ever!


This was my grandfathers way of doing it whom I never met, he passed in 1957. Alas, my father taught us his ways and to date the method is tried and true. Enjoy!

Now dat dare is sum eatin - I'll gare own tee.

Thanks RDL.

Nut

I second that one.

sounds good to me!

I think my wife actually prefers sandbass. The fist time she had crappie she thought it was too mild flavored.
As for me I like it all. I don't think I've had fish that I didn't like.

I agree with this way, I have done mine like that for years and nobody has ever complained. Even my wife likes it!!

Sand bass are great if they are cleaned correctly. When fileting them, all the red meat and lateral line must be cut out. With some practice the red meat on the side can be avoided when fileting. However, it is necessary to sometimes
filet them again to slice off the red meat. The lateral line involves slicing the filet lengthwise down the line where the spine was located and discarding this part. Therefore, you end up with a smaller filet basically consisting of the top part of the fish.

This will get rid of the nasty taste often associated with sand bass - also stripers, hybrids, etc. They are delicious when prepared this way, and I am pretty picky when it comes to eating fish.

If you ever fish Lake Lavon, try the power plant discharge area. I have caught a lot of sand bass there, and they are very good eating fish when prepared as above. bh

If you people think sand bass taste bad, you're doing it wrong. I eat TONS of sandbass, and they're fantastic - and I get many compliments when I do fish frys. The key? Get that nasty bloody line out of the side of the fillets. Yes, it's work. No, catfish and crappie don't have it - but when you can fill an ice chest with sandies, do it!

Here's the quick and dirty:

- Fillet them - ribs taken out, and cut out the red line (make a "V" shaped cut around the red line and it will pull right out)

- Wash them good. If freezing them, freeze them in a completely full freezer bag filled to the top with fresh clean water.

- When thawed (or fresh), rinse them off with fresh water.

- Roll in flour

- Dip in egg/beer/milk mixture

- Roll in your choice of dry batter. Corn meal, Louisiana fish fry, or my favorite: GROUND UP SALTINES. Let me tell you - ground up saltines (use a food processor) are about the best I've ever had for dry batter.

- Drop into hot oil (370F is about perfect) until golden brown

- Pull them out, set on paper toweled plate, hit with salt and pepper. Don't bother doing the salt/pepper while they're in the oil, it doesn't work.

Good luck getting a bite of these after your guests find them.

In summary - sandies are DE-LICIOUS!

I don't use this one every time, 'cause I like variety, but a I got this one from President Jimmy Carter's mom. He claimed it is his favorite for fried fish. If you like it crunchy, you'll like this. It's good!! I cut the red out for others.

Fillet and dry very well,
Dip fillets in corn starch,
Dip fillets in Heinz 57 Steak Sauce,
Roll fillets in crushed Corn Flakes,
Fry at 375 until they float.
Salt and pepper while hot.

I just ate supper (fried fish) and this is making my mouth water.

I did exactly that Saturday and We did'nt have any leftovers out of the 4 lbs of fish I fried.