fillet, add thin julienne slices of green onion and ginger roots on top of the fillet, top off with a bit of cooking wine, i like to use plain ol sake, warp it up and nuke it for (time is different for all microwaves, size of fillet, and such, but it don't tkae long at all, when its done, i like to add a bit of a mix of soy sauce, fish sauce, mirin, pepper and seasame oil... overall prep time should take no more then 5 mins...

If you grill or bake them "on the half shell," the white meat will easily flake away from the dark, which clings to the skin. Same for striper.

...and Redfish.

And pretty much any other fish...

my kids never complain the way cook them without all that extra preperation....cornmeal, salt, pepper, garlic powder, hot peanut oil along with fried taters and onions,....man im hungry

Cut their gills and let them bleed before leaving the lake. Then fillet them and I remove the red meat. Then sook the the way you want. Yum-Yum

Some people don't mind the taste of red meat in white bass and think fish should taste like that (my wife)but I can not eat white bass at all until a lady friend cooks white bass and it's taste OK to me.
She scale the fish then choke in salt water in 1 hour,in a big cook she boil them for 8 mins then take the fish out,let's dry then put on the plate.Now with a small sauce pan,she pour in some oil,when oil is hot put in some fine chopped ginger root,green onion,cook them for a little bit then pour some soy sauce in cook till they boil then pour all of them on the fish then eat
When I gave her too much white bass I fillet out for her.She chore them in salt water then cut to small pieces also cut out the red meat but not all of them,then she grind them in food processor when grinding she put some salt,black pepper,floor dill and rising floor then put all that in a big bowl cover with saran wrap in refrigerator for two hours.Now she use some small plate about 5" in diameter,put some oil on plates so food won't stick on plates,put the fish on these plates then steam for 10 mins.Now she have fish patty around 3/4 inch thick,5 inch round,she continue form the patty and steam until the fish bowl is gone .she fry fews fish patty about 4 mins each side the rest keep in frezer to eat another day.these fish can put in middle of french bread with mayonaire,butter...

I always take out the lateral line. I leave the red meat.
OK..my recipe:

In a baking dish, lay out some foil big enough to close at the top.
- spray liberally with olive oil(or brush regular olive oil)
- spray the fish liberally with olive oil
- sprinkle lemon pepper,and garlic powder on both sides of the fish. Lemon pepper usually has salt in it so be careful. Not too much.
- sprinkle a little coarse ground black pepper on both sides.
- spray top again with olive oil
- Lay small slices of real butter over top of fish so when it melts, butter will coat most of the fish.
- Bake in oven @ 350 for about 15 mins. Check fish. It should be done and ready to eat.

...Me and my wife enjoy this, and it is a great alternative to frying it. Use lots of fish! It goes faster than you think!
...ENJOY!

..If you wanna spice it up, a little cayenne pepper should do it.

Throw them back.

I have a couple suggestions, well 3 really.

1) fry with "lousiana fish fry". straight no other corn meal added. use filets that are about the same size and poke with fork, when tender all the way through theyre done. I take out the darkest red meat along the lat line, but generally the smaller the fish the less it matters. 4lb stripers definatly take out the red meat. I use the shake n bake method by putting the meal mix in a plastic bag, add the filets and shake it up. Also; you can add cayane if you like it spicy.

2) bake or broil rather on a large cookie sheet. I use foil for easy clean up. salt, black peper and butter does great, variations are: black peper with creole seasoning (no salt) and 'smart balance' imitation butter. I put the pan about 3 inches from the oven top, set to broil for about 15 - 20 min on sandies, a little longer for thick pieces. poke with fork checking for tenderness. Variation: before seasoning with anything mix equal parts of mayo and mustard (I like the spicy brown but not necessary) baste liberally over the fish, season with salt and pepper then broil. this is exceptionally tasty.

3) steam fish using a pot steamer, just put enough water in the pot to steam not boil the fish, fill bottom of steam pot with filets season to taste, I like the creole seasoning. good additions are some chopped parsley and sliced onions on top of the fish. generally takes about 20 minuts, poke with fork. If you have never tried steamed fish it suprisingly good. Also healthier than fried.

happy meals,
Allan

Soak in butterilk for 1-2 hours.
Use 1/2 sour cream & 1/2 mustard mixture-salt & pepper to taste.
Roll in corn meal and fry. No ketchup or tartar sauce needed.

Gang,
I've always filleted my white bass, sprayed off the fillets and put them in a freezer bag with water and freeze til I'm ready to fry em up. Should I be storing them differently. I'm just doin what Dad always did. Any help is appreciated.

When I catch mine I just throw them in a cooler of ice. When I get home, they get filleted and rinsed. No need to remove the red meat.

When I'm ready to cook, I throw some yellow mustard to coat the fillets and roll them in corn meal with a shot of Cajin Seasoning and cayenne powder.

Heat grease up to 375 and let them swim until they float.





If I'm freezing, thats how I do it too.

soak white bass in salt water,or freeze them in bagges in salt water taste as good as any fish. Also put fish in big baggey pour mustard in and mix well take out put them in corn meal salt onion power and a little garlic power very good.Fryed of course.