Striper Fish Fry Recipe

1. Seared Wild Striped Bass With Sauteed Spring Vegetables Recipe
   1. Baked Striper Recipe With Spiced Shrimp Stuffing
2. Pan Fried Striped Bass
3. Whole Striped Bass Recipe
4. Beer Battered Nor Cal Striper
   1. Crunchy Fried Fish Tacos Recipe

1 small onion, halved and thinly sliced.......2tbsp. olive oil......1 green bell pepper, sliced.....1 yellow bell pepper, sliced.....1 red bell pepper, sliced.....2 garlic cloves, minced..... 1/2 tsp. salt.....1.4 tsp fresh ground pepper.....1/4 tsp. crumbled dry oregano....4 leaves fresh basil, thinly sliced.....4 nice Striper fillets, 6-8 ounces....1 c. dry Vermouth....3 tbsp. tomato sauce....

Preheat the oven to 350 and oil a shallow 3-quart baking dish. Meanwhile, in a large skillet, saute the onions in oil for about 5 minutes on medium heat. Add pepper, garlic, salt, pepper, and herbs, cooking uncovered until the peppers are nearly tender. Place filletes in the prepared dish, spoon the mixture over the fish, and pour in the vermouth and tomato sauce. Cover the fish with buttered wax paper and bring to a simmer for 1 to 2 minutes. Then place the fish in the oven for 6 minutes. Push the pepper mixture aside and bake the fillets 3 more minutes. Transfer fish and vegetables to a serving platter and keep them warm. Drain the cooking juice into a small saucepan and cook to reduce by half. Spoon the sauce over the fish before serving. MMMMMMMM good.

And the remainder of the Italian tomato pieces on top. Bake another 10 to 15 minutes until easily flaked with a fork.

Seared Wild Striped Bass With Sauteed Spring Vegetables Recipe

Skillet. Cook fish over moderate heat until brown on both sides. In a saucepan, heat 2 Tbs. olive oil. Add shallots, anchovies, and parsley flakes. Simmer slowly until shallots soften. Add wine and

Tablespoons, approximately 1 to 2 minutes. Pour sauce over fish. Serves 4.Per serving: 135 calories; 4.15 g. fat; 48 mg. cholesterol; 195 mg. sodium; 28% of calories from fat.

Prepare marinade: Combine soy sauce, sugar, garlic, green onion, and oil; set aside. Place sesame seeds in a medium frying pan and stir over medium heat until they begin to brown (they brown

Baked Striper Recipe With Spiced Shrimp Stuffing

When ready to grill, remove from marinade and place bass on oiled grill over ashen coals, skin side touching the grill; grill for 3 - 4 minutes on one side only. (Do not turn fillets or they will

Striped Bass Place fillets in a large pan (at 3 inches deep) lined with tin foil. When it is freshly caught, we

Drizzle fillets with lemon juice. Season well and place in double gallon zip-lock bag and refrigerate overnite. Wilt onions and green peppers in margarine in Dutch oven or oven-proof skillet. Cast iron works well. Add tomato sauce and diced tomatoes. Cook over medium heat for about 45 minutes uncovered. Add 2 cups of cold water and season to taste along with Tobasco sauce. Cook

The Best Oil For Frying Fish: Tilapia, Catfish & More

Simple Baked Fish This is a very simple recipe just cook a fillet in the oven with some butter on it for fifteenWho doesn’t like a good piece of fried fish? I sure do, and I’ve been pigging out on it since I was a small child. Many Americans have been introduced to seafood through “fish sticks, ” myself included, and to this day, a piece of crispy fried fish remains a cherished comfort food.

But. I must admit that it took me a long time to master this seemingly basic technique. Early in my cooking career, I struggled with frying fish (or anything else, for that matter). My pan-fried fish always seemed to come out greasy and soggy, the breading crumbled off, I made a big mess, and the fish would be seriously overcooked. Frying was my Achilles heel of fish cookery, and I struggled so much with it that, for many years, my wife insisted she would handle all the frying duties in the house.

Not one to give up, though, I secretly studied her technique, researched the subject at length, and came to the humbling realization that I had been making a lot of “Googan” mistakes.

Grilled Whole Fish

I can now proudly boast that I’m capable of making a mean pan-fried fish, and if you follow the 8 tips listed below, you can too!

Over the years, I’ve heard several people comment that they don’t like the taste of striped bass. My first question is always, “How do you cook it?”

Not all fish is meant to be fried and striped bass is a fine example; I believe it is much better suited to be grilled, broiled, or braised.

Pan Fried Striped Bass

The best fried fish is made from mild flavored, white-fleshed fish like sea bass, flounder, cod, haddock, pollock, tautog or scup. (For freshwater fish, I use white perch, yellow perch, or walleye). I avoid frying oily fish like bluefish, trout, salmon, or tuna.

I also prefer thinner fillets when pan-frying. For most fish, I fry the tail-end section of the fillets and reserve the thicker shoulder cuts for other preparations.

A lot of recipes out there call for seasoning the flour, the egg wash, and/or the breading with salt and other seasonings which, frankly, makes no sense.

Whole Striped Bass Recipe

I always dust the naked fillets (which should be thoroughly dried off using paper towels) with salt and pepper before coating them. This does a couple of things. First, it allows you to evenly season the fish. Second, the salt draws moisture out of the fillets, which will react with the flour to make a glue, which makes the breading adhere much better to the fish when it is fried.

Applying the breading is 3-step process. The first step is to dust both sides of the fillet in flour until evenly coated. Next, dip it into beaten egg and then coat it with your breading of choice (breadcrumbs, cracker crumbs, panko, etc.)

Pro Tip: If you use one of your hands for dipping into the dry ingredients, and your other hand for dipping into the wet ingredient, you won’t end up with big ol’ dough balls on your fingertips.

Golden's Striper Nuggets

This, I believe, is crucial. After breading the fillets, I always pop them in the refrigerator for at least a half hour. This accomplishes two things: First, it allows the egg to set with the flour and the breading, which makes everything adhere better to the fish when frying. Second, it makes the fish as cold as possible when hitting the pan, which helps prevent overcooking.

Hands down, the best tool for pan-frying fish is an electric frying pan. It is equipped with a thermostat that allows pinpoint precision of the cooking temperature. Maintaining the proper temperature is the key to cooking fish that’s golden and crisp on the outside, and moist and perfectly flaky on the inside.

When you add fish to hot oil, the oil’s temperature drops. An electric frying pan automatically adjusts to raise the temperature back up to where it should be. I’ve found that 350 degrees is the ideal temperature for frying fish.

Beer Battered Nor Cal Striper

An electric skillet is ideal for pan-frying fish. The electric thermostat provides precise heat control, it cooks evenly throughout the pan, and its larger size allows you to work in large batches. I highly recommend the Presto 16-inch Electric Foldaway Skillet at $50.

Electric frying pans have a second benefit, which is that they eliminate cold spots and enable even browning throughout the pan. Since they get heat from a direct source, the entire cooking surface is heated evenly.

If you can’t get your hands on an electric skillet and deep-frying is more your speed, try a countertop unit like the Cabela’s 3L Deep Fryer, which heats quickly and includes a basket.

Striped Bass Recipe

Contrary to popular belief, cast iron does not excel at even cooking; stuff in the center of the pan cooks faster than stuff at the outer edge. Because of this, I have to rotate the fish while it’s cooking to get it evenly browned.

If you do opt for a cast-iron skillet, make sure it’s preheated before adding the oil. Heat it on medium heat for 8 to 10 minutes until the handle is hot to the touch. Add the oil, wait another 2 or 3 minutes, and then add the fish.

You want one that has a high smoking point. Olive oil does not, and the same with butter. Stick with canola, vegetable, or peanut oil.

Delicious Ways To Cook Striped Bass

Did you know there is a kitchen tool designed specifically for flipping fried fish? A fish spatula like the Toadfish Ultimate Spatula should be your weapon of choice for this task. For the crispiest fried fish with the least amount of grease, I recommend buying two.

The key is to lift the fillet after the first side is cooked and suspend it over the pan for a few seconds to allow excess oil to drip off. Then, carefully flip the fillet over onto the second fish spatula and lower it back into the pan to finish cooking the second side.

When your fried fish is ready to come out of the pan, it should be placed on a metal wire drying rack to rest, never on paper towels! Placing it atop paper towels (or any flat surface) steams the fish from below, resulting in a soggy bottom, increasing the odds of the breading pulling away from the fillet.

Crunchy Fried Fish Tacos Recipe

Dry the fillets with paper towels and remove any pin bones. Lightly dust them on both sides with salt and black pepper.

Set up three dredging stations (shallow bowls, plates, or pie