05-24-2004, 11:54 PM
[cool][blue][size 1]Hey Nate, let me know if you need any recipes. I just came up with an oriental touch that is great. Lay the fillets in a shallow glass dish and sprinkle on some soy sauce. Then powder them with some garlic powder and a little spicy pepper mix. Do both sides and rotate them a time or two an hour before cooking. Sprinkle just a bit of sugar on them as you put them on the heat. Makes a crispier and sweeter coating.[/size][/blue]
[#0000ff][size 1]You can grill them in a mesh basket or you can oven broil them on foil. I have one of those "set it and forget it" rotisseries with a mesh basket. Does a great job on fish or chicken with this recipe. Twenty or thirty minutes will get the job done, depending on how thick the fillets are. Don't overcook them.[/size][/#0000ff]
[#0000ff][size 1]Of course there are a thousand ways to fry white bass. I like to saute them in garlic and butter, with some olive oil mixed in to raise the smoke point of the butter. [/size][/#0000ff]
[#0000ff][size 1]They are also great in my "pig out fish chowder". I plan to make a big batch of that as one of my first official duties when I get back.[/size][/#0000ff]
[signature]
[#0000ff][size 1]You can grill them in a mesh basket or you can oven broil them on foil. I have one of those "set it and forget it" rotisseries with a mesh basket. Does a great job on fish or chicken with this recipe. Twenty or thirty minutes will get the job done, depending on how thick the fillets are. Don't overcook them.[/size][/#0000ff]
[#0000ff][size 1]Of course there are a thousand ways to fry white bass. I like to saute them in garlic and butter, with some olive oil mixed in to raise the smoke point of the butter. [/size][/#0000ff]
[#0000ff][size 1]They are also great in my "pig out fish chowder". I plan to make a big batch of that as one of my first official duties when I get back.[/size][/#0000ff]
[signature]