when you catch it yourself and filet you can not mess it up is all taste good no matter what you have caught or killed.

Here's an Alton Brown (Good Eats) tip:
To drain fried fish, don't put them directly onto paper towels. Put some paper towels in the bottom of a roasting pan. Put the roasting rack in the pan on top of the paper towels. This keeps the fish about an inch off the greasy paper and they get even crispier.
Damn, now I'm hungry and want to go fishing...

I agree with everyone on the cleaning of the fillets of the red meat. My secret receipe is as follows (please keep it to yourself)
1) I cut my fillets into thirds (2.5")
2) Soak fillets in milk, beer, and Tobasco(soak for the day)
3) Corn meal, pancake mix, lemon pepper, and lots of Tony's...mix well
4) Double dip fillets
5) Deep fry 375 (outside for less mess and smell)
6) Fillets will float when ready
7) Serve hot out of the pan...I tell everyone to eat in shifts..the the last batches are the best because the oil becomes more seasoned..Enjoy!!!

Here's my rules for making sand-bass taste just as good as crappie, or any other freshwater species for that matter...takes a little extra effort - but well worth it!

Always remember "The Three B's"

1) Bleed 'em
2) Blast 'em
3) Brine 'em

1) BLEED 'EM - While still on the stringer or in the live well, cut their throats and let them bleed out in the water for at least 20 minutes before you go to clean them. This gets most of the blood out, and some of that red strip which can cause them to have that "gamey/fishy" taste everyone talks about.

2) BLAST 'EM - Place filets in a large bucket or cooler and then blast 'em with high pressure water, then drain. Repeat this process until drainage starts to become clear (this was covered extensively in an earlier post). This "blasting" cleans even more blood off of the meat - and removes some of the fat content as well.

3) BRINE 'EM - When you get home, place the filets in your sink, add water and salt and let soak for about an hour.

Give this preparation process a try - then fry some up for one of your "Crappie Only" buddies (we all have at least one of those, right?) They'll be quite surprised!

Just my $.02 cents worth.

Sandie Man

Dunk in corn meal.
Dipped into the boiling oil. (Bout 350 degrees)
Take them out when they start floating.
Drain them on a paper towel.
Add some fries and jalepenos.
A bud light on the side.

Enjoy

no one mentioned coating them in mustard first it makes all the difference in the world

soak in milk then use favorite batter and lots of lemon

Coating them in mustard makes them taste like mustard to me

Put the filets on an olive oil greased cast iron pan/skillet and under the broiler.

Broil until they just start to curl up.

Take em out and rub them and the pan down with a stick of real butter. Put back under the broiler.

Keep flipping them to avoid burning.

Sprinkle with lemon pepper right before they're done.

Serve with fresh lemons , fried potatoes , your choice of bread and habanero chili salsa (if you can deal with the heat).

Why not just throw them away and burn a steak?

Louisiana Fish Fry in the Blue Bag!!! They sell it at Wal Mart!!!

IMO white bass don't freeze well, even when covered with water. I like them if fresh, but I rarely freeze 'em. When I cook 'em I just shake them in a bag of batter mix (my mix or store bought) and drop 'em in the hot grease. Simple.

yes i agree totally, egg, milk, & mustard mix helps also

put fish in milk eggs and cayenne in a bowl. throw in a paper bag filled w Zatarains + lemon peper + lots of cayenne. cook at 350. Best fish ever!

Some of ya'll trip me out. SB hybrid and striper all are MUCH better fresh! The meat dries out after being frozen. Just keep enough to cook and let the rest go.

The real trick is use white cornmill just like Zatarains or La. I use white cornmill then add my own seasoning like Tex-Joy or Tony's C. Then all you need is a bottle of LA hot sauce.