White bass filets

Re: White bass filets [Re: prosise] #15005592 03/02/24 08:46 PM
Joined: Nov 2008 Posts: 365 B bluesman Angler
bluesman Angler B Joined: Nov 2008 Posts: 365	Originally Posted by prosise 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/ 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.

Re: White bass filets [Re: skeeterguy] #15006785 03/04/24 05:11 AM
Joined: Mar 2002 Posts: 324 Arlington, Tx USA J jkb1314 Angler
jkb1314 Angler J Joined: Mar 2002 Posts: 324 Arlington, Tx USA	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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