Anyone got any good recipes on how to cook whites? I've caught my share of them, and have yet to cook them. Got'em sittin' in the freezer at home. I've been told by a few people that white bass tend to have a real fishy taste. Anyone have any suggestions?

cut out the red maet and cook however. They are great with red meat removed and kinda fishy with the red left in. See the recipe section for SandBass Chowder it is great. Also marinated in Baslamic Vinegerette dressing wrapped in bacon and grilled on the pit. too good.

My mother in-law got me this Nauleens fish fry batter that is awsome. I will get the correct spelling on it tonight

Thanks, anyone else got any ideas.

go to recipes! and look at the fish enchiladas,we use'em for it all the time

DROP FISH IN A BAG OF FLOUR AND TUMBLE..DROP FISH
IN OIL AT 350F...REMOVE FISH SPRINKLE WITH ANY
THING,,CHEESE,GARLIC,DILL,ETC ETC ETC

rjs, that might be the best example of a recipe ever for sandies.

My latest is dipping a fillet in corn dog batter. I call them sandogs and dip them in mustard. Kick it up a notch with some cayenne and some garlic "powder". BAMM!

Mark S is definatley right, I've been eating and cleaning whites all my life and that red strap on the middle of the fillet when you separate it from the skin needs to go. Just take your fillet knife and cut in at 45 degrees on both sides of the red meat and then pull the strip out. It comes out really quick. Also remove it prior to freezing and throw some salt in the water with them it will help bleed them out. Alot of people like the fishy "kick" though. I've always gone by the if it ain't white it ain't right rule on fish meat (salmon and trout being excluded). I cut out all the yellow oily meat on cats too as that's where they filter their blood from the stuff on the bottom.

Hey Dodd, do you just get the corndog batter at the supermarket?

Try Uncle Bucks hot and spicy might be to hot for the kids

I saw a recipe for a striper glaze awhile back, but I have'nt tried it yet; 3 TBS honey, 1 TBS sesame oil, 1 TBS soy sauce, bake at 400 F. For frying we just mix up a corn bread mix(from a package mix, batter them and fry them in veg. oil. After they come out of the skillet, salt and pepper them and also sprinkle on a little Season All. A beer batter might be good. On the whites I usually just cut off a fillet(leave the skin on), season, brush on oil, maybe squirt on some lemon or lime and grill them(scale side first).

Drop the fillets in a bucket and get your water hose and spray nozzle and spray the fat off of em till they quit foaming, a couple of times does the trick. We just recently tried the Uncle Bucks Hot and Spicey. Hoo Yea Baby. Make ya wanna slap yo momma. LOL. I second Uncle Bucks.

Here is one to try on whites, hybrids, and stripers. Fillet fish, but leave skin and scales on the fillet. Start with about 4 lbs of fillets. Make up a brine with 1 gallon water, one cup salt, one cup sugar. You may wish to add dill, thyme, garlic, Toney's, or Old Bay seasonings to taste. Put brine and fish in a container other than metal. Put into fridge for 24 hours minumum. You may also wish to make the brine with 1/2 gallon water, making the rest of the liquid up in ice, and a small cooler for the 24 hour soak time(saves room in the fridge). Remove fillets from brine and shake off excess. Do not wipe! The slimy brine is meant to stay on the fish. As you lift the fillets from the brine, let them drain for a couple seconds, then place them on a rack skin side down. Let them dry until you can touch them, and not get any moisture on your fingers. A table top under a ceiling fan works well. This step is very important, as the brine is meant to glaze over on the surface of the fillet. Don't worry that the fish may spoil, as the salt takes care of this. After fillets are completely dry, put them on your smoker at no more than 200 degrees for a few hours. Use whatever wood you enjoy, but smoking is not cooking. Cooking takes place at temperatures above 200. I use a small handful of charcoal and hickory twigs. Remove from smoker and chill before slicing. You will find that the smoked flesh pulls easily from the skin. Goes good with cheese, crackers, and a good White wine or Riesling. Enjoy!

Last time I cooked them I washed them like HighTech Redneck suggested. This made a huge difference in taste. I lightly coated the filets with a mixture of olive oil, honey, and Mortons Seasoning. Cooked over charcoal. Goes well with Budweiser.

I tend to overcook fish - I try not to, but it always seems that I left them on the grill a couple of minutes to long.

Man this sounds good - I may have to break out the grill this weekend.

ydnark, thanks for the smoking tips.. very good information...
your sig file... hehehe (How big an ole boy are ya?) brings back memeories... give this a listen if you have a chance....
you ever heard of RD Mercer?
http://www.redneck.org/mp3/birddog.mp3

tight lines

tha BassRustler

A bud of mine told me a great recipe. Use 4 eggs to every 12oz beer mix the eggs and beer soak the fillets for about 10 minutes put them in your flour or mix fry them up. The beer batter takes the fishy taste away. My kids eat twice the fish now.