White Bass are one of the most versatile fish to prepare that we have to choose from in WI. WB are good to fillet and fry, smoke, pickle and fry whole with garlic and eat in tortillas, among other ways...
The reason im writing this post however, primarily, is to share a secret passed on down to me that will change the way you think about WB 180 degrees if you didn't already know. The secret to frying WB and making them taste almost exactly like cod walleye, you name it is minced onion and beer in your batter. You probably don't believe me, ok. Try it! I hate fishy fish! I hate gamey venison too and i eat a lot of venison. I harvested 5 deer for my family of 9 this fall. And whats the secret to great tasting venison, onions and Worcester but thats besides the point.
Fried WB, forget trying to cut out the mud line, soaking in milk or bleeding them. Make a beer batter with flour, all purpose seasoning, minced onion and the rest is history. Let your guests assume your cooking crappies, gills walleyes or something. Oh, and by the way. My family used to pickle northerns but now WB are preferred
Be blessed Amen!