When you catch a white bass, take a screwdriver or awl and jab it in the brain, killing the fish instantly. Then make a slit on the underside of the gill plate and throw in a cold-water live well. The fish will bleed out, leaving perfect, white meat. Repeat the process as necessary when fishing. After you’ve bled the fish, put them in an ice-filled cooler. This will firm up the flesh, keep them fresh, and make them easier to fillet.

Fillet white bass as mentioned above, throwing the fillets in a bucket of water and ice to further rinse and keep the fillets in top condition.

Discard the lateral line/belly meat or keep for pickling. Any fishy taste will disappear when jarred in a vinegar-based brine with pickling spices.

For smaller white bass, keep the fillets fully intact. For larger fish (and the purpose of this recipe) cut the fillets into halves. Place in a bowl with cold water; add salt (or Old Bay Seasoning) and stir around.

Turn on your electric frying pan, ¼ to ½ stick of butter, add chopped garlic & ginger, stir and saute for 5 minutes between 250 and 300 degrees on frying pan thermostat.

Add chopped onion or shallots.

Add cabbage and already parboiled or baked and sectioned potato; stir.

Add peppers and any other vegetables you’d like; stir.

Place any leafy vegetables on top of mix (greens/spinach/bok choy/basil).

Pour one can of beer over all vegetables and place on pan lid and let fry/steam at 250 degrees for 15 minutes

Add two jars of curry (we like to combine Tikka Masala and Butter Chicken Curry Sauce) and two cans of coconut milk – any brands will do just fine; stir thoroughly

Place white bass meat on top of vegetable sauce mixture and replace the pan lid; cook for 20 minutes at 250 degrees; Do not stir to prevent breaking up the white bass meat into smaller pieces; at the same time prepare white rice (2 cups of rice per 1 cup of water)

Plate curry and top with more basil, chopped chives, and lots of cilantro

Serve with lime wedges to squeeze juice over the curry – adds a great taste!

Enjoy with the cold beverage of your choice; supplement with Siracha hot sauce if you want some heat.