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Here in Arkansas, it's that time of year again when the white bass are beginning their spawning runs. Thousands upon thousands of these "sand bass," as they're often called, are moving into the tributaries of major rivers and reservoirs, and during the next several weeks, anglers will catch millions of these plentiful members of the temperate bass family. For some white bass aficionados, there is no season but spring. When the spawning runs end, so does the fishing.

Chances are the white bass are, or will soon be, running in your state, too. If you find yourself immersed in this fish-a-minute action, and plan to make a meal out of some of the white bass you've caught, try some of the recipes below. I've tried white bass almost every way you can cook them, and I've come to one conclusion. These panfish taste best when broiled or baked and served with a special sauce. See if you don't agree.

Baked White Bass Fillets in Spanish Sauce
2 pounds white bass fillets
3 tablespoons minced onion
3 tablespoons minced celery
1 clove garlic, minced
1/4 cup butter or margarine
2 tablespoons flour
3 cups canned tomatoes
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons sugar
1/2 teaspoon dried thyme
1 tablespoon minced parsley

Arrange fillets in a single layer in a greased glass baking dish. Sauté onion, celery and garlic in butter till tender. Stir in flour until smooth. Add remaining ingredients, and heat till boiling. Pour over the fillets. Bake at 450 degrees for 30 to 40 minutes or till fish is easily flaked with a fork.

Broiled White Bass Fillets with Hot Melted Butter
1-1/2 pounds white bass fillets
1 cup butter or margarine
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
2 tablespoons chili sauce
2 drops Tabasco sauce
4 teaspoons lemon juice
2 tablespoons chopped parsley

Melt butter and stir in the last six ingredients. Pour some of the butter mix in the bottom of a large glass baking dish and swirl around to coat the dish. Place the fish fillets in a single layer in the dish, then pour the remaining butter mix over the top. Broil, 4 to 6 inches beneath the heat source, for 10 minutes, or till the fish flakes easily with a fork.

White Bass Merrisach
4 pounds white bass fillets
Salt, black pepper
1/2 cup melted butter
1 tablespoon minced onion
2 tablespoons lemon juice
2 cups Chablis wine
1 (10.5-oz.) can condensed oyster stew
1 (10.5-oz.) can condensed cream of asparagus soup

Season fillets with salt and pepper. Place in a shallow baking dish (two dishes if necessary) in a single layer. Add butter, onion, lemon juice, wine and liquid drained from oyster stew. (Reserve oysters.) Bake in a preheated 400-degree oven 20 minutes or until fish flakes easily with a fork.

Remove fish carefully and place on a platter. Keep warm. Transfer liquid in baking dish to a saucepan and boil until liquid is reduced to one-third of its original volume. Add asparagus soup and continue simmering until sauce is thick. Stir in oysters. Spoon sauce over fish fillets. Garnish with parsley.

Broiled White Bass Maitre d'Hotel
3 pounds white bass fillets
2 teaspoons salt
1 teaspoon black pepper
1/2 cup Maitre d'Hotel Sauce
1 teaspoon chopped fresh dill
1 lemon, cut in wedges

Season fillets with salt and pepper. Place in a single layer in a broiling pan or baking dish. Cook under the oven broiler, 6 inches from heat, 5 minutes or till slightly brown. Turn and heat 3 to 5 minutes more, until fish flakes when fork-tested. Serve on a hot platter with Maitre d'Hotel Sauce on top. Garnish with dill and lemon wedges.

Maitre d'Hotel Sauce: 1/2 cup butter
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon lemon juice

Melt butter in a saucepan, and stir in parsley, tarragon, salt and pepper. Beat in, drop by drop, the lemon juice. Use at once. Makes 1/2 cup.