It's best to soak them in buttermilk

If a person wanted to try something besides frying them, my best experience with white bass and striped bass is to cook them in the oven or on the grill in butter or margarine with citrus and rosemary. Plenty of black pepper is nice, too. Also, cooking them in a tomato-based broth in a covered skillet. Put it over rice or pasta.

A lot similar to cooking sea bass or other saltwater fish.

JR

What`s best is a matter of opinion. The main thing is to get the Game E Ness OUT.

as opposed to regular milk. it is best

I`ve never soaked my stripers, hybrids or sand bass in anything. I simply remove the blood line from the center of the fillet and on bigger fish I remove any reddish meat on the side of the fillet. The fillets are almost 100 % free of any reddish color at all. I wash the fillets off 3-4 times and then place in a bowl and cover with ice until I fry them. I also cut the fillets into thin pieces for more surface area for batter and they fry better. I would like to see how someone that says they taste bad clean a striper or hybrid. I`ll bet most who don`t like to eat them heard someone say they aren`t good to eat before. All BS aside............I`ve been frying these fish the same way for over 30 years and never had anyone say they tasted anything but great.

I must have underdeveloped taste buds, because I've always enjoyed eating hybrids, striper, etc. As others have pointed out, I remove the dark bloodline (which tends to get mushy if left in).

Fried, baked, wrapped in foil on the grill, etc, it's all good

Nothing taste better than a bunch of White Bass fillets fried with La Louisiana Fish Fry Mix. Spicy.

Also good broiled with butter and parmesan cheese for 3-4 minutes. super easy and quick to make.

They also don’t have a very good texture in my opinion. Black bass, catfish, crappie, walleye, and bluegill are all better eating. Heck I’ll eat a freshwater drum before I eat one of those nasty things. They’re fun to catch but definitely not worth the trouble to clean.