White Bass, or as we call them south of the Red River, Sand Bass or Sandies, are outstanding on the grill / griddle.
I brush them with either olive oil or canola oil. I dust them with Zatarains or Lemon Pepper. These in the picture are with Zatarains. I then put the oiled and seasoned side down on a hot griddle. By the time I can brush oil on and season the upside they are ready to flip. When they flake easily they are ready. I have also cooked Crappie and Catfish this way with great results!
I brush them with either olive oil or canola oil. I dust them with Zatarains or Lemon Pepper. These in the picture are with Zatarains. I then put the oiled and seasoned side down on a hot griddle. By the time I can brush oil on and season the upside they are ready to flip. When they flake easily they are ready. I have also cooked Crappie and Catfish this way with great results!