Striped bass recipes: simple means to a tasty end

We are in one of the best times of year for striper fishing. With anglers filling their coolers with these awesome tasting fish, I thought it would be a great idea to share some cooking recipes with you.

I always get asked from anglers: what are some ways to cook these fish?

Well, here you go:

fish-taco-meat
Striped bass fillets are white meat that is flaky and tasty when cooked — just cut out the blood line in the middle before cooking.

Striper taco Tuesday

If you like fish tacos, try this recipe. Take fillets and cut them into 5-inch long and 1.5-inch wide strips. Use an egg wash (beat eggs in a bowl) to coat fish.

After coating the fish with the egg wash, bread them with a corn meal and panko bread crumbs mixture. Be sure to also season the dry mixture with some Old Bay seasoning, salt, and pepper.

Heat vegetable oil to 375- 400 degrees and make sure there is enough oil for the fillets to float. Fish should sizzle the fish hit the oil. If not your oil is not hot enough yet, pull the fish out when they are a golden color. Normally takes about 2 minutes. Make a slaw out of sliced cabbage and put it into a corn/flour tortilla. All you need now is a cold beer to go with it.

Pan-fried striper

Olive oil, rock salt, and pepper to taste.

Squeeze lemon over it while it cooks. Use as much or little as you want.

The best method is pan frying without skin. Pan fry on one side for 2-3 minutes and then the other side for 2-3 minutes (depending on thickness of filet). Make sure that pan is hot with the olive oil first to get a nice sear. When the fish starts to flake apart — it’s done.

Baked striper

Cover striper meat with olive oil or melted butter. Add a drop of lemon juice, and sprinkle with a bit of Montreal steak seasoning on a cooking sheet and bake for 5 minutes at 350 degrees. Take out of the oven and add your favorite parmesan cheese. Put back in the oven and cook for about another 2-3 minutes.

Heavenly broiled bass

  • 2 pounds striped bass fillets
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon margarine, softened
  • 3 tablespoon reduced calorie mayonnaise
  • 3 tablespoons chopped green onion with tops
  • 1/4 tablespoon salt
  • Dash tabasco

Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top
is lightly browned and fish flakes easily when tested with fork. Serves six.

Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.

Here is a printable page:

Striper recipes

 

Grab a fishing license online, get some great-fighting stripers, and share these recipes (or the finished product) with your friends.

Hardly a better tasting fish in Arizona waters.

 

Barry Worman is the moderator of the Arizona Striper Fishing Facebook page

4 thoughts on “Striped bass recipes: simple means to a tasty end”

      1. There is now a “Striper Recipes” link toward the bottom of the article that will take you to a printable document for these recipes. Hope this helps!

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