We all know whites can be a bit gamey, but they are so easy/fun to catch I sometimes can't help myself from bringing a mess of them home (especially when the kiddos get into them with me).

I generally throw them on ice for a while, then filet them out, soak the filets in fresh water, and change the water out a number of times over a few hours. Then I fry them (after dredging in buttermilk or egg mix) in a mix of corn meal, white flour, and Cachere's. They aren't crappie, but I think they come off pretty good done that way.

I need some other methods for these whites. Some of the best dishes out there come from making the best you can out of a less-than-ideal ingredient or cut of meat, and I know many of you will have much better ideas than I do.

Any of you have go-to recipes for white bass that would be a good addition to the old-fashioned fried filet?

Sashimi

If you don't filet the dark meat out of them, you are making a big mistake. Gently slice the dark(red) meat off the sides after fileting them. Also, it is a good idea to cut out the lateral line which runs parallel with the spine. They are delicious if prepared this way, and you don't have to go to all the trouble you are presently involved with.

I do cut out the lateral line. Don't shave the red meat off the sides -- that's a good suggestion.

Sashimi -- you're joking, right? I likes me some good sashimi, but damn.

Other ideas besides a good old fashioned fry?

I never cut out the red line. I guess I don't mind my fish tasting like fish.

i soak mine in buttermilk for several hours. don't cut the red meat or the lateral line. they are very tasty to me.

fresh white bass are not gamey unless your doing something wrong like letting them set on ice overnight imo very mild flavor not as good as cat's or crappie

if you take the fillets and put them in a bucket of water right after you are done cleaning fish then put your finger over the end of the hose and cause allot of bubbles and churning in the water you will notice a white foam that comes up almost like soap suds once that dissapates to almost nothing they are ready to put in the grease.

I haven't tried it but, does bleeding them by cutting the base of the gills, reduce the gameness?

White Bass are quite tasty. Soak the fillets in about 5 quarts of mustard water water (about 1/2 cup of yellow mustard) for a couple of hours...less if you are in a hurry.

Remove them from the mustard water, dip them in well beaten egg, dredge the fillets in seasoned yellow corn meal and fry in 350 degree canola or peanut oil until golden brown.

I make my own cajun seasoning but Zataran or Old Bay will work also.

I haven't noticed any problems by not cutting out the the red line...never worried about it, still tasted vey good

ive never thought they taste gamey at all..i love'em like crappie..

cut the red meat out fry them and make a jalapeno cream sauce all on wild rice. you can do a search for the sauce online the best ones have sour creme and whipping cream both

I agree with cutting out the red meat and the lateral line. It leaves a smaller fillet but it is quite excellent without all the soaking and such. Plus when the sandies are popping you bring home plenty enough to be choosey right

Fry.
Grill.
Blacken.
Pan fry/garlic/lemon.
Soup.
Curry.

I haven't tried it yet, but saw some crab cake recipes that swap fish meat for the crab. Sounds delicious!