White Bass

Deadweight · Posted: Tue, Jul 31 2007 10:55 pm Post subject: White Bass

How do you guys cook your Sandies? For the first time in decades I kept a few sandies last week. Took them straight home, fillet them, cleaned them, and threw them in some foil with butter and galic salt. They all tasted very fishy. I know, fish tasting fishy

.

Maybe I should have battered and fried. Also sliced my finger open on a gill plate. The whole experience reminded me why I usually just release them.

ray lopez · Minnow Joined: 15 Nov 2006 Posts: 2 Status: **Offline!**

they have a blood line and that is where they get the fishy taste. cut it out and soak them in butter milk for an hour and they taste alot better then.

fishin1 · Posted: Wed, Aug 01 2007 06:09 am Post subject:

you can also start out by soakin em in salt water that helps alot then buttermilk
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jdub · Posted: Wed, Aug 01 2007 07:49 am Post subject:

When I cook sandies which is not often, I use the buttermilk method but I let them soak overnight. If you don't have buttermilk like most of us don't, regular milk and lemon juice will make buttermilk. About one tablespoon of lemon juice to one cup of milk. Let em soak and they usually come out snow white. Then cook em how ever you like I fry em.

Steve-O · Posted: Wed, Aug 01 2007 12:19 pm Post subject:

I soak mine in a clear carbonated beverage like sprite or beer. Soak 4-24 hours.
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newell · Posted: Wed, Aug 01 2007 02:13 pm Post subject:

If I am gonna cook immediately, I just:

1) Fillet the fish
2) Rinse with water and pat dry
3) Dip in milk.
4) Coat with a 50/50 flour and Cornmeal
5) Salt & Pepper
6) Fry

Quick and easy, and the kid's love it! Me to by the way. If not cooked immediately, like everyone else said, definitely soak over night in salt water. You don't have to be bashful with the salt either.
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88' Allison XTB-21 and two little sidekicks that love to fish!!

Deadweight · Posted: Wed, Aug 01 2007 04:38 pm Post subject:

Thanks, I'll try that nextime.

Jager · Posted: Wed, Aug 01 2007 10:21 pm Post subject:

a little different but "gooder"

1) Fillet the fish
2) Rinse with water and pat dry
3) coat with mustard
4) Coat with a 50/50 flour and Cornmeal
5) Salt & Pepper a little Cayenne pepper
6) Fry

it's ummm goood

newell · Posted: Wed, Aug 01 2007 11:37 pm Post subject:

Jager,

Never thougtht about mustard... Will have to try that next time. My luck the kiddo's would beat me to the ones with red pepper...

I can hear the wife now!!

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88' Allison XTB-21 and two little sidekicks that love to fish!!

Texdan · Posted: Thu, Aug 02 2007 05:12 am Post subject:

Steve-O wrote:

I soak mine in a clear carbonated beverage like sprite or beer. Soak 4-24 hours.

Think I'd use the sprite, sure wouldn't want to waste a beer!

Unless you drink it afterwards that is.....Yuck!

jdub · Posted: Thu, Aug 02 2007 07:38 am Post subject:

Just thought it was funny, a buddy of mine that hates sandies said soak em in gasoline lite em on fire and call Dominoe's.

fishin1 · Posted: Thu, Aug 02 2007 07:54 am Post subject:

jdub wrote:

Just thought it was funny, a buddy of mine that hates sandies said soak em in gasoline lite em on fire and call Dominoe's.

actually , i think i'll try a piece all these ways

minus yours jdub
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A good friend will come and bail you out of jail...but, a true? friend will be sitting next to you saying, "dang...that was fun!"

jdub · Posted: Thu, Aug 02 2007 09:48 am Post subject:

I don't know,hhmmm blackend sandbass, my buddy may be on to something.

Steve-O · Posted: Thu, Aug 02 2007 10:19 am Post subject:

If you blacken them, leave the skin on. They are a bit flaky otherwise. Catfish are great blackened.
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You think THAT'S hard, try naming two cities in New Hampshire!

fishin1 · Posted: Thu, Aug 02 2007 10:39 am Post subject:

Steve-O wrote:

If you blacken them, leave the skin on. They are a bit flaky otherwise. Catfish are great blackened.

yea steve-o... but with gasoline

_________________
A good friend will come and bail you out of jail...but, a true? friend will be sitting next to you saying, "dang...that was fun!"

Steve-O · Posted: Thu, Aug 02 2007 10:48 am Post subject:

Another little know tip.

You can fillet them and leave the skin on WITHOUT scaling.

Soak these in 7up for a few hours

Put the fillets on the grill, scaly skin side down
Add a dob of butter and seasoning on top (salt/pepper/etc)
Grill till the meat is flaky. Do not flip over.

Spatula these up on a plate. The meat comes right off the skin and they are delicious....red meat and all.
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You think THAT'S hard, try naming two cities in New Hampshire!