Thanks Buckhuner

Since they are so good..I scale them..kind of tough very small scales..gut them..lightly flour them adding salt and pepper.....and pan fry in oil or butter whole..about 1/8inch deep in the skillet..once they are nice and brown I would put a lid over { Covering them 85%} to ensure they are cooked through .yet not steamed,,,

I used to work in a seafood restaurant..We would cook our pan sized Rockfish like that..Rock fish are Striped bass which I'm sure you know.

If I had a place to trout fish I'd sell my bass stuff and become an advid trout fishermen..{-: