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Dec 30th, 2023
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 Re: White bass filets
[Re: prosise]
#15005592
03/02/24 08:46 PM
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Joined: Nov 2008
Posts: 383
bluesman
Angler
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Angler
Joined: Nov 2008
Posts: 383 |
In my opinion, not with the whites.. Not that much of a blood line, nothing like a striper. If you bake the meat, it will peal off, but I can't tell the difference. My son is a super picky person, and it's hard to feed the boy sometimes. However, he will eat white bass like a coyote when I cook it with lemon/cream sauce. I will link the recipe, it is pure poison. https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/ ![[Linked Image]](https://texasfishingforum.com/forums/pics/userpics/2024/03/full-1116-216188-white_recipe.jpg) Use a chicken piccata recipe and substitute fish for the chicken. Very close to your lemon recipe. I use the piccata recipe base for all types of meat. Also, make extra sauce and put it over a bed of linguini cooked in garlic water.
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Re: White bass filets
[Re: skeeterguy]
#15006785
03/04/24 05:11 AM
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Joined: Mar 2002
Posts: 329
jkb1314
Angler
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Angler
Joined: Mar 2002
Posts: 329 |
If you have a real sharp fillet knife it's easy to simply tilt the blade slight and leave all of that darker flesh behind on the skin. Just a thin vein and that's all.
JKB
JKB
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