We used a bunch of top water floaters , live nightcrawlers with weighted worm jigs,
and minnows.
Hmm, how too cook...
Well, I eat alot of fish, probably 4 meals a week.
I prefer trout over bass, but it will still be tasty.
I will filet the big ones, leaving the skin on one side.
using a sharp knife< I will lift the skin off the filet but try not to detach it completely from the meat..
I will put about 2-3 pats of butter on each filet, just under the skin I lifted up.
I will use course ground black pepper and course salt sprinkled right on the white fillet.
A 12x12 sheet of foil with the filet, ( skin side up..) in the middle of the sheet,
fold the foil over the fish , but not completely sealing the foil air tight.
BROIL about 10 mins at 350deg inside the closed foil wrap, then pull the oven grate out and unwrapp the foil covering the filet, ( be careful of the steam inside..)
Back under the broiler for like 5 more mins to crisp up the skin for EZ peeling...
And BANG.. Bass filet that taste delicious and a nice fish taste that isnt covered up by breading and frying..
Good luck.
