Fried Striped Bass Recipes

Fried Striper Recipes

Arkansas Striper Fish Fry  │  Fried Striper with Mustard Batter  │  Plain Old Fried Striper Fillets  │   Beer Battered Bass │ Light Fried Striper Fillet   │  Delectable Pan Fried Stripers  │  Striped Bass Escabeche 

Arkansas Striper Fish Fry.

By Ben Sanders - Join me on Google+

Ingredients:

2 cups yellow or white corn meal.
((( "Hey, I just pour a lot into a Gallon Zip lock bag" )))

1 tbl garlic salt.     
1 tsp black pepper
2 tbls McCormick's Lemon Pepper Seasoning
((( "I just grab my All Season and lemon pepper bottle and shake the heck out of it" )))

Preparation:

Mix the meal and seasonings together in a large zip lock bag.

Cut Fish into nugget size pieces, or whatever you feel like, just make sure the oil covers and it fits the pot.
Be sure the fish is reasonably dry by draining on a paper towel.

Drop into the corn meal and season mixture and shake.

Add Music and do the:
((( "Arkansas Striper Shake" ))).
 
Remove, shake off the excess meal
(optional--set on paper towel for 10 minutes, this helps the meal stick and not immediately come off in the cooking oil).

Cooking:

I Use a SS 4 Iiter flash fryer I get from E-Bay. They are cheap and cook fast. I use 3 of them - (Fish, puppies and fries) Less time cookin more time eatin & fishin.

I use Vegetable oil, enough to cover fillets.

Heat the oil to 375 degree (F).

Add the fish, but don't crowd the pot.
 ((( I hate crowded pots ))).

Shake basket lightly right after you put into oil to prevent sticking,

Remove when the fish starts to turn golden brown and float (about 3 minutes).

Do not overcook. 
((( unless your wife is like mine, she likes crispy critters, so cut hers thin and do them last ))).

You want it to be firm and somewhat crisp.

Remove and drain on a wire rack.

Serve with fresh lemon wedges, hushpuppies, and Sweet Tator Fries and your favorite brew.

P.S.

If you're cooking on the creek bank use the old iron pot and pre-mix your corn meal in the zip lock bag and take it with you.

      Ben Sanders

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Striped Bass Escabeche With Bell Peppers And Green Beans

Preparation of Fillets and Marinade:

For marinade
1/2 cup dry white wine
1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes

1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed *available at specialty foods shops and some supermarkets

Make Marinade:
In a bowl combine marinade ingredients, stirring until brown sugar is dissolved. To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes. Transfer fish as sautéed to paper-towel-lined pan to drain.
Transfer fish to a 13 - by 9 inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.
Serves 6.

Plain Old Fried Striper Fillets

Preparation of Fillets: Remove all the red meat. 

Cut into chunks and soak in a solution of cold water. The recipe for a quart of the solution is:
1 cup of white vinegar
Supersaturate the solution with salt
Soak for at least 1 hour.
Rinse and drain.

Dip fish in an eggwash and roll in mixture of:
1 cup of flour
1 cup of cornmeal
salt and pepper to taste

Fry in hot oil until golden brown.

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Fried Striper with Mustard Batter

1/3  cup Dijon mustard -- or prepared mustard
1/4  cup water -- plus 1 tablespoon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1  1/2  cups seasoned coating mix
2  1/4  pounds striped bass fillets -- cut in 1 1/2" pieces
canola oil

Preparation of Fillets: Remove all the red meat.
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne. 
Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.
In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.
Turn once. Drain on plate lined with a paper towel.

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Delectable Pan Fried Stripers

Striped bass fillets - cut in uniform size one inch chunks
One egg
Finely crushed cracker crumbs - Club, Waverly Wafers,saltines, or Ritz
One tablespoon flour
One cup vegetable oil


Prepare freshly-caught striper fillets by cutting into one inch chunks. Smaller fillets can be cut into thirds.

Remove red meat from larger fillets during preparation process. The key is to have all chunks of uniform thickness for even cooking.

Beat egg until scrambled and add fish. Stir fish with fork until evenly coated with egg.

Place cracker crumbs in plastic bag. Add flour to crushed cracker crumbs to prevent crumbs from clumping. Place fish chunks in bag and shake to coat with cracker crumb mixture. Season to taste with salt and pepper, lemon pepper or favorite spices.

Pan fry in hot oil (375) until golden brown. Turn to brown on opposite side. When brown on both sides fish is ready to eat.

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Beer Battered Bass

2 pounds bass fillets
lemon juice
flour
salt and black pepper to taste
1/2 cup peanut oil

Batter

1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer

Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed. Heat oil in cast iron dutch oven or fish fryer. Dip fillets in batter and fry until golden brown (2 minutes on average). Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.

Light fried Striper Fillet

Spray skillet with vegetable oil. Dip fillet in beaten egg whites or skim milk, then roll fillet in Italian bread crumbs. Slowly fry over moderate heat, adding lemon pepper and salt to taste. When golden brown check to see if done by flaking apart with a fork.

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Cajun Striper (Smokeless)

Toss striper fillets in olive oil and dredge in dry cajun or blackened seasonings. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns "white." This takes approximately 6 to 10 minutes per side. It is best to just turn the fillets once halfway through cooking.

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