There was a white bass thread on here a week ago...I forgot where it was but there was alot of discussion on cooking them and such. They are easy to clean and taste good just make sure you get them on ice asap. I like to save them all up and have a couple big fish fries around football season..taste good!
RiverWader The best way is out of the water and on ice,they are a high fat content fish so they need to be kept cold.Also fillet them get the skin off that is whear the fish taste is.You will think you are eating two different kinds of fish one with the skin and one without good eather way but better without the skin. Tight lines & Good Fishin Fishguy
WB is a very good fish if it is fixed right...you can either scale them and pan fry or fillet and peel out of the skin and fry up...as some already said the skin does hold alot of the fish taste in the fish, but the red/dark meat is where most of the oily fishy taste is held, we always soak the fish in salt water over night, and then soak them in vinegar water about an hour before frying to fully remove any oil tastes but we roll the fish fillets/nuggets in flour and meal and then salt and pepper when frying