How to Prepare and Cook 4 Delicious White Bass Recipes

Whether grilled, broiled or baked, white bass tastes delicious when paired with a unique sauce recipe

Throughout much of the country, it will soon be that time of year again when white bass begin their spawning runs. Thousands upon thousands of these “sand bass” or “silver bass,” as they’re often called, migrate into tributaries of major rivers and reservoirs, and during the next several weeks, anglers will catch millions.

For many white bass aficionados, there is no season but spring. When the spawning runs end, so does the fishing.

Chances are the white bass will soon be running in your state, too. If you find yourself immersed in this fish-a-minute action and plan to make a meal out of some of the “sandies” you catch, it’s a good idea to take some time to properly prepare the fish for cooking. If you don’t, the fish are likely to have a strong disagreeable flavor that renders them almost inedible.

Start by filleting each fish to produce two boneless pieces of meat, one from each side. Then, using your fillet knife, remove all the dark red meat within and along either side of the lateral line on each fillet. Discard properly.

This is what some people call the blood line – the set of nerves that make up a fish’s lateral lines. And it’s often what gives white bass a strong undesirable taste.

The flavor of the fillets will improve greatly if you slice this away entirely to produce white pieces of meat with no hint of dark red coloration.

When this is done, you’re ready to start cooking. You can, if you wish, dredge the fillets in cornmeal or your favorite fish batter, then deep fry. But white bass fillets contain a lot of natural oils and taste much better if they are broiled, grilled or baked and served with a special sauce. Give these recipes a try and see if you don’t agree.

Baked White Bass with Spanish Sauce Recipe

baked wite bass with spanish sauce
Throw in some parsley for that perfect balance to this savory dish. (Keith Sutton photo)

Try this tasty and easy-to-make baked white bass recipe with some added Spanish sauce.


  • 2 pounds white bass fillets
  • 3 tablespoons minced onion
  • 3 tablespoons minced celery
  • 1 clove garlic, minced
  • ¼ cup butter or margarine
  • 2 tablespoons flour
  • 3 cups canned tomatoes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons sugar
  • ½ teaspoon dried thyme
  • 1 tablespoon minced parsley

Get the Recipe: Baked White Bass with Spanish Sauce Recipe

Sand Bass with Hot Melted Butter Recipe

sand bass with hot melted butter
Garnish this Sand Bass with Hot Melted Butter Recipe with a slice of lemon, so your guests can squeeze it over their fish for an extra citrus flavor.

This Sand Bass with Hot Melted Butter Recipe takes almost no time to prepare, and you'll love its lemony, buttery flavor.


  • 1 ½ pounds white bass fillets
  • 1 cup butter or margarine
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 2 tablespoons chili sauce
  • 2 drops Tabasco sauce
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley

Get the Recipe: Sand Bass with Hot Melted Butter Recipe

White Bass Maître d’hôtel Recipe

white bass maitre dhotel recipe
Garnish this white bass dish with dill and lemon wedges. (Keith Sutton photo)

This white bass recipe pairs perfectly with the Maître D'hôtel Sauce Recipe.


  • 3 pounds white bass fillets
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh dill
  • 1 lemon, cut in wedges
  • ½ cup butter
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped fresh tarragon or ½ teaspoon dried tarragon
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 tablespoon lemon juice

Get the Recipe: White Bass Maître d’hôtel Recipe

White Bass with Lemon Scampi Sauce Recipe

white bass with lemon scampi sauce recipe
When properly cleaned, white bass can be cooked to create delicious entrées.

This white bass recipe requires minimal preparation and tastes heavenly when served with a lemon scampi sauce.


  • 1 pound white bass fillets
  • Extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 6 large shrimp, peeled and deveined
  • 1 tablespoon capers
  • Juice of half a lemon
  • Splash of white wine
  • 2 ounces vegetable stock
  • 1 tablespoon butter, rolled in flour
  • ½ teaspoon fresh, finely chopped parsley

Get the Recipe: White Bass with Lemon Scampi Sauce Recipe

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