The white bass, also known as silver or sand bass, is a freshwater fish spread out widely across the United States, with a large number being found in the areas around Lake Erie. With a silver-white coloring, it can be easily recognized thanks to the dark stripes on the sides. Not hard to catch, it is also effortless to cook.
If you’re interested in fishing and you enjoy it as a way of spending your free time, you might find other related topics exciting, and might want to read our articles on getting a good telescoping fishing rod or a reliable surf fishing reel.
Methods of cooking white bass dishes
Because it has a mild flavor, it is a pretty delicious fish to eat. Since it is widespread in specific areas, very fresh fillets are easy to find. The catch of the day is most suitable for obtaining excellent and tasty dishes. It can be prepared in many ways, as there are not so many ingredients required.
Like many other types of freshwater fish, this breed can be baked without any issue. One recipe commonly employed by anglers and chefs alike uses aluminum foil as the baking environment.
Spread two sheets of the material on top of each other and then place the fillet on the center of the foil. Instead of using oils, drop one tablespoon of butter on the flesh, followed by one tablespoon of minced garlic.
Seasoning is not really necessary, but it can be done if you want a stronger, better-flavored taste. Do this according to your preferences with salt and pepper. A lot of lemon juice contributes to the rich and pleasant flavor, so squeeze at least half of a lemon over the fillets placed on the aluminum foil.
After doing this, you have to wrap the fish in the aluminum foil. Take care not to break or damage it, and make sure that it is firmly and securely packed before placing it in the oven.
High temperatures of 400 degrees Fahrenheit are required to properly cook the white bass fillets, which should be ready in about 15 minutes when placed in the oven. If you are unsure, open the package with care and test the flesh. Serve with potatoes or other garnishes of your choice.
If you are not a great fan of baking fish or you find yourself in a situation where you cannot use an oven (for example, when camping or spending time at a cabin), there is the equally well-known option of grilling it.
The preparation is similar to what we mentioned above – using aluminum foil makes everything more accessible and less messy, and allows you to cook without plates or trays at your disposal.
Place the wrapped white bass fillets on the hot grill for 15 minutes, flipping only once halfway through the process. This technique should also yield good results, and it is a more accessible method. Take care not to burn the fillets!
There is another famous recipe which involves baking white bass; this one is a little bit more complicated and might take longer, but the results are lovely. The sweet, light meat of the fish is suitable for family dinners, and given that the catch of the day is usually available in a lot of places across the U.S., it is an approachable way of cooking a fresh meal.
The number of fish needed depends on their size; usually, 4 to 6 are enough. Remove the heads, scales, tails and clean thoroughly before you start cooking. Pat it dry with a cloth or paper towel, line them on a baking sheet in a tray and salt it both on the inside and outside; let 30 minutes to pass by to have it adequately flavored.
If you are in a hurry, this step can be skipped. Slice two sweet onions and sauté them until they become golden brown, while the fish rests on the tray. Preheat the oven to 350 degrees Fahrenheit once you are done with the onions, and preheat a pan with oil added.
Breadcrumbs (or, when not available, flour) are going to be required for the next step – dredge the fish through them and deep-fry it in the pan for 4 minutes on each side.
Smear it with cream and place the white bass in the preheated oven. Leave it there for 20 minutes, and halfway through the baking add the already cooked onions. This is all you have to do – the garnishing can be skipped as the fish itself is tasty and nutritious enough.
White bass can also be roasted and served with sauce. Even for this recipe, it is essential to allow it to get salted; after salting the whole fish, dredge it through flour and let it rest for 20 to 30 minutes.
While you’re waiting for the flesh to be ready, heat oil in a frying pan large enough to hold the fish over the biggest flame available on your stove. Add garlic and toss around for a minute; after this, place the fish in the pan and allow it to fry for 1-2 minutes on each side.
Reduce the flame to medium, cover the pan and roast for ten more minutes, turning the fish only once in the process. This dish can be accompanied with wine-butter sauce, prepared in advance to make sure it is ready before serving.