Here's one that I do every now and then, when I have a mess of White Bass Fillets.

Preheat the oven to 350 degrees F.  Spray a baking sheet with Pam or equivalent.  Lay the fillet out, skin-side-down.

Mix up some mayo, whole-grain dijon mustard, and plenty of original Mrs. Dash seasoning.  Brush this onto the fish.  Sprinkle the fish with Panko bread crumbs.  Bake for about 10 minutes, or until the fish is done.  Enjoy!

NOTE:  White Bass fillets are pretty darn thin.  I might be able to just broil the fish.  This will brown the top a bit, and still cook the fish.

thanks allen ,fried fish is great,so are french fries but cant eat it every day.i get a big hybrid striper i scale gut and remove the gills.leave the head on and bake em whole wrapped in foil with lemon slices o the outside and fill the cavity with lemons onions mushrooms what ever.

tony my son does that with catfish.we got a cold deep well and he runs the water in there over night.cleans em  out a little and firms up the meat

If you're a spicy kind of guy, try this sauce combo for your baked/fried/blacken filets:

1 tspn paprika

2 garlic clove to start, add more if you like

1/4 white/yellow onion

1 tspn of fresh chive

1 tspn of ginger

1 Anaheim/Jalapeno pepper (roasted well all around)

1 habanero/ghost/scorpion chili (roasted lightly to blister). I like the chocolate 7 pods hybrid. Sweet and spicy at the same time. Substitute the killer pepper with mile Serrano if you like.

1 tbspn mayo

1 tspn of mixed ground peppercorns

1 tspn of lemon pepper (add taste)

1 pinch of tartar cream powder (optional for the zesty-creamy taste)

* Option: add seasalt only to add to taste. Spices are more than sufficient to provide the wonderful taste without salt.

* You can either hand blend/whip (making sure every is finely chopped) or use a blender. My vote, a small 8oz blender I use for making specialty sauce and salsa. Otherwise, I'll be spending about 15 minutes just chopping everything into vaporized size.

One major kick to the taste bud.

My moms favorite BASS FILETTS fried up ask DAD she goes crazy for em!!!!!!!

Jim nice turtle!!! Bet she was very good!! I like to see em that size in my traps!!!!!!

i dont eat em andy,have enjoyed some turtle soup a few times.these things are huge and old.i must grab 2 or 3 a year off the road by my house.they are really heavy.they gotta be old as me nearly.i dont know where they come from.nearest pond is a mile away.i throw em in the cook county forest preserve ponds.

thanks andy,those bass do taste like cod.where i fish these days i think the bass outnumber the gills.pike is another tasty fish most people dont eat much anymore.they are now catching whitefish in southern lake michigan.have to find out where when and how

ANY TIME JIM!!! try poached bass dipped in melted butter!!! Ive never tried soup but par boiled & fried VERY GOOD!!!!!!

jim they r catching white fish in the Muskegon channel right now.we use 3/4 ounce spoons to catch them

Jim, Snapping Turtles are definitely old!  I remember once, where I read a statement that mentioned an Alligator Snapping Turtle somewhere down in Texas that had a Civil-War era bullet lodged in it's shell.

thanks james,i have heard they are on your side of the lake for sometime.illinois is trying to figure out a season and limits.one of my favorite fish to eat

the limit is 12 a day

here

andy i believe they have one at the shedd aquarium that is over 100.i am just estimating their age due to their size.i know i got the same one twice as it only has 1 eye.people around here are scared to death of them.they cant believe when i pick em up and throw in the back of my truck

you guys have a great dnr over there james.  you got good fishing from one end of the state to the other

thanks jim

  Pickled BG/crappie video

http://www.youtube.com/watch?v=giRuFxjHCEs

Just joined...love to eat and cook...will have to share some of my recipes too

bet you have  some real good ones John!!  looking forward to them!

will sure do...thanks for the comment carl

 Fish always taste better when you catch them yourself, I eat Bluegill, I eat Big Bluegill !.  LOFR

John’s Fish Chowder (Thick!)

1/3 # Salt Pork cubed
Med. onion chopped
3 stalks celery chopped
1 green pepper chopped
1 red pepper chopped
2 c fish or chicken broth
1 can clam juice
1 tsp. parsley flakes
½ tsp. tarragon
1 tsp. Adobe seasoning
1 qt milk—boiled
6 oz flour, all-purpose—1 1/4 cups (see note below)
Salt & Pepper to taste
2-3# boneless, skinless panfish, bass or any white flesh fish cut up in bite size pieces

In large saucepan or dutch oven, sauté cubed salt pork until rendered, drain set aside.
1. Sauté celery, green pepper, red pepper and onion until onions are translucent
Add the diced onions and allow to soften, not brown
2. Add the flour and stir in, but don't allow to brown.
3. Add the stock. Bring to a boil, stirring with a wooden spoon. It will be too thick.
4. Add the boiled milk to thin it out the way you like it. Using the full qt. will still
leave you with a pretty thick soup.
5. Add clam juice into saucepan, simmer then add seasonings. Add fish and salt pork, bring to boil, then turn down to slow simmer for 30 min. Important, taste, then adjust seasoning, salt and pepper to taste. Enjoy!

Note: If desired, you can add canned crab meat, clams, small shrimp, the more the
merrier!

Note: Tradition wants thick! I could live with half the amount of flour, but I know lots of people who are used to it thick as sauce and won't eat it any other way!

Best Homemade Tartar Sauce
2 Cup Mayo/Salad Dressing
½ Cup Bread and Butter Pickles
1 Clove Garlic/chopped
2 Tbl Dijon Mustard
1 ½ tsp. Lemon Juice
½ tsp. Black Pepper
1 tsp. Sugar
1 Tbl Cappers
Directions:
Add all ingredients except Mayo in food processor, process until all ingredients
Combined, add mayo and blend all together, store in pint mason jar and enjoy

LOFR!!!!  you eat catfish to!   you cooked up some real good ones at  the rendevou!!

all of these sound real good John!!  thanks for posting them

just in time for Super Bowel Sunday...  1 pound of hamburger;; browned and drained----  1 pkg of uncle Ben.s rice--- 1 can of Mexicorn;; drained---1 large can chili beans--- 1 pound of pepperjack cheese--- 1 pound of veletta cheese---  chili powder to taste-----  jalapeno peppers- chopped----------------------------------------mix together; and simmer in crock pot or stove ;; very low heat  if to thick;; add small amount of tomatoe sauce;; juice;; or water.   Tostito;s scoop  chips to go with it!!    great eating !!

Uhm - Carl, gamefish recipe? There is a game mentioned. I kept waiting for the "and then you mix in some fish". Just giving you a hard time; I love taco soup and corn chips. The real question for tonight - dungeoness crab or white clam chowder? Which will prevail?

hahaha  hey Andy  no problem buddy;;;  love to aggravate a little to!!  trust me;; its a gift I have!!    bet I know the score before they even start the game!!  its 0 to 0 !!

Andy, I make the BEST New England Clam Chowder you'll ever try!  This is no idle boast.  I cook for a living.  My recipe has been featured in a country club and a retirement home. 

Cheater Chowder? ;^> Yeah, sour grapes sort of. I wasn't pulling for either team before the scandal. The scandal itself doesn't bother me as much as the reaction. After seeing all the interviews with former QBs, it's pretty clear a good QB can absolutely tell the difference. He knew and likely requested it. Kind of a shame; he is one of the greats, but his legacy will always bear that stain.

I do like some white chowder every now and then.

hey Allen;; send me that chowder   receipe you have buddy!!  not to mention;; one of Allen;s famous jigs ( he actually made for me first !! ))  was on a mid- western fishing tv show this past summer!!  CONGRATS ON IT TO ALLEN!!

just for something to think about;; check out- Scott Leyseth; sporting chief';;  if it has fur; fins or feathers; he cooks it !

WE NEED MORE RECEIPS  PLEASE !

1. Get a fish.

2. Cut it up.

3. Eat it raw.

LOLOLOLOL;; LEO LITTLE BUDDY;;  I MUCH PREFER MINE COOKED !!   LOLOL

OK Leo you done good till step 3.

LOL well, you have to understand, it's more nutritious eating raw over cooked. But I can understand about the parasites within the meat. Flash freezing at 0°F of the filets for 48 hours will pretty much neutralize most of the issues.

Now, the question is, what style do you want to cook them? Traditional, Asian, Mediterranean? Or survival style?

I'm open to all but the survival style.

Well, how about Asian styles. You have at least 10 different recipes. Try this one first, and ask me later for other recipes that I used. This is commonly eaten with rice, or with veggies. I like to wrap my fish in red lettuce leaves.

Prepping:

Leave the fish whole, descale, gut, but leave tail and fins. Make sure to air or towel dry the fish completely.

Have a deep pan, add enough oil to cover 1/4 of the fish. It will be quick flash fry, ensuring outside is crispy, while inside is nice and moist. Level of crispiness will be your choice. Fry one side, then the other.

Prep the sauce to glaze:

Use first:

1 tbsp of fresh minced ginger.

1 tsp of fresh minced garlic.

1/4 cup of low sodium soy sauce.

1 tsp of smoke paprika.

1/4 tsp of fresh grounded peppercorns.

1 tbsp of rice wine.

1/4 tsp of sesame oil.

1 tsp of orange zest, or you can use 3 tbsp of orange juice.

Set aside:

A few tbsp of long sliced green onion.

1/2 thinly sliced onion of your choice. I like purple sweet onion.

A few tbsp of largely slice cilantro.

1 tbsp of cornstarch mixed into 3 tbsp of cold water.

Get a sauce pan, add in the sesame oil, bring it to a medium flame, heat up the oil, and add in the everything. Keep stirring the items that you use first. Once the sauce starts to bubble, bring the fire to low. Leave the fire on low for the next 2 minutes, while keep stirring to prevent burning/caking.

Add in the cornstarch solution. Stir slowly until the sauce starts to thicken just slightly. Turn the fire off, keep stirring slowly until you pour onto the fish.

Add all the green onion, cilantro, and onion onto the fried fish. Pour sauce over the dressing and fish.

Thanks Leo. I copied it and will give it a try all but the cilantro part no one of my favorite herbs. I'll replace it with sometime.

If you don't like cilantro, try to replace it with mint, oregano, chive, or even parsley. The secondary flavoring of the herbs assist with digestion, as well as providing the pleasing aromatic flavor to excite your appetite.

Yea I was thinking chives or parsley.

HEY LEO;; I LIKE YOUR IDEA ON THIS RECEIPE !  IM PRINTING IT OUT !  MANY THANKS BUDDY;; YOU HAVE ANY MORE  RECEIPES ??

I ALSO LIKE TO PUT MINE ON A BBQ GRILL--  TAKE A BIG PIECE F ALUMINUM FOIL;; WAX IT DOWN WITH BUTTER;; ADD DALES SAUCE TO IT : (( OK;; DALES SAUCE IS A TYPE OF SOY SAUCE;;  ASIAN STYLE I BELIEVE ))  LAY THE FILLET DOWN ON THE FOIL;; ADD MORE DALES  SAUCE;; SALY N PEPPER; ( SOMETIMES HERE; I MIGHT ALSO ADD; A SLICE OF LEMON; AND A SLICE OF ORANGE )) WRAP THE FILLETS UP;  INTO A REALLY TIGHT TENT WITH THE FOIL;; PLACE ON THE GRILL;; TURN ; EVERY SO OFTEN; TILL DONE..   IT SONE OF THE EASIEST; TASTIEST WAYS TO COOK;; ESPECIALLY WHEN CAMPING !!

IF YO UHAPPEN TO LIKE;; CAPT. D;S STYLE OF FISH;;  WITH THE ;; CRISPY BROWN CRUST;; THATS NOTHING MORE;; THAN-- FLOUR !!  MAKE A ; EGG AND MILK BATTER;;  THEN ADD FLOR;;  MAKE IT;; REAL THICK; BUT SOUPY !  THEN POUR OVER FILLETS;; COVER THEM; PUT IN THE FRIDGE FOR AT LEAST 1 HOUR !  LET THEM SOAK !!  THEN;; JUST SLIDE THEM INTO A FRYING PAN !  THEY WILL COME OUT;; WITH A THICK CRISPY  CRUST !