No special recipe.
Most often I just filet em out, making sure to remove the red meat, then dunk em in egg wash, roll em in Andy's Red, and toss em into the grease.
Sometimes I'll sprinkle em with cajun seasoning and cook in the smoker.
They're also really good blackened in the skillet, then crumbled up and used to make fish tacos.
I haven't tried Bocomo's recommendation, but I bet that would be killer too.
I do try to always use white bass and hybrids fresh. Freezing them has a tendency to make em get mushy when cooked.
