As most Winnebago and Poygan ice fisherman know, when you find the right school of Whitebass on the ice it doesn’t take long to fill up your pail. When the Marcum lights up and you rip you Rapala Jigging Rap or Swedish Pimple a few times, all you need is a sharp knife and you are on your way to an awesome Wisconsin fish fry. But let’s face it, breaded fish fillets can get old – even to a diehard sportsman. Try this simple, easy, affordable and delicious Creamy Whitebass Au Gratin recipe the next time you catch a pail of fish and who knows, you might just have a new favorite meal!
Creamy White Bass Au Gratin
by MundtEYESimple, creamy, delicious. I make this casserole the day after a successful fishing trip or anytime I have fresh fillets. Serve it with a green salad, crunchy garlic bread, and a glass of red wine. It works well with walleye, catfish, freshwater drum, panfish, or any other firm fish. To serve three to four people . . .
- 2 c. White Bass filleted and deboned cut into 1 inch cubes
- 3 lg. baked potatoes, cooled
- 1/4 c. green onions, chopped
- 3/4 c. Wisconsin sharp cheddar cheese, grated
- 2 c. sour cream( Low fat sour cream can be substituted )
- salt and pepper to taste
- 1 tbsp. Garlic chili sauce ( Huy Fong brand is best ) and paprika to sprinkle on top.
STEP 1: Cook potatoes and cool, then cut them into 1” cubes the same size as the fish portions. Then, combine all ingredients except the paprika in a greased casserole dish.
STEP 2: Cover and refrigerate a minimum of 2 hours or overnight so the flavors mix.
STEP 3: Sprinkle with the paprika and bake at 350F for 35 to 45 minutes or until hot and bubbly.
Easy. Creamy. Delicious. Enjoy!