How delicious is striped bass? It's pretty freakin' delicious, especially when cooked properly. Here are some of my favorite recipes for cooking striped bass. Enjoy!
Roasted Striped Bass
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated.
Spanish Style Striped Bass
2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram
Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork.
South Carolina Striped Bass
Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste
Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak
(refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.
Roasted Striped Bass
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated.
Spanish Style Striped Bass
2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram
Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork.
South Carolina Striped Bass
Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste
Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak
(refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.
Trevor Kugler is co-founder of http://www.JRWfishing.com and an avid angler. He has more than 20 years experience fishing for all types of fish, and 15 years of business and internet experience. He currently raises his three year old daughter in the heart of trout fishing country…..Montana!
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Become A Better Angler and get $10 For Your Trouble... - http://www.jrwfishing.com/signup.asp
