Here are some delicious and simple striped bass recipes. For information on how to get the fish for these recipes, check our guides on how to purchase and use the right crankbait rod, baitcasting reel, digital fish scale, and even your spinning rod under 100 dollars.
Simple Sautéed Striped Bass
Ingredients:
- 4 striped bass fillets, from fish 2 to 3 lbs
- flour
- paprika
- salt and pepper
- vegetable oil
- lemon wedges
Instructions:
Season the striped bass fillets with paprika, salt, and pepper to taste.
Roll in flour.
Fry quickly in olive oil over medium-high heat for five minutes.
Flip and reduce heat to medium, fry for five minutes more or until fish is done.
Serve with lemon wedges and rice or my favorite Quinoa
Serves 2
Carolina Classic Fried Striped Bass
Ingredients:
- 4 whole striped bass, dressed (16 to 17-inch fish)
- 3⁄4 cup flour
- 1 cup milk
- 1 tablespoon lemon juice
- garlic powder, to taste
- salt and pepper, to taste
- vegetable oil
Instructions:
Cover bottom of a large frying pan or skillet 1⁄2 deep with vegetable oil. Heat on med-high until a dash of flour bubbles the oil.
Mix lemon juice into milk in a bowl.
Season striped bass with garlic powder and salt and pepper to taste.
Dip striped bass in milk. Coat striped bass in flour. Dip striped bass again in milk.
Place striped bass in the pan, turning, until golden brown.
You will probably have to cook two fish at a time.
Serves 4
Striped Bass Chowder
Ingredients:
- 2 lbs striped bass fillets, cut into chunks
- 1 can condensed cheddar cheese soup
- 1 can condensed cream of mushroom soup
- 1 1⁄2 cup milk
- 1 cup diced potatoes
- 1 cup diced onions
- 2 tablespoons butter
- grated Parmesan cheese
- salt and pepper
Instructions:
Boil potatoes in water until tender, drain and set aside.
Using a soup pot, sauté onions in butter until translucent.
Add to onions the soups, milk, and cooked potatoes.
Simmer 15 minutes. Add striped bass fillet chunks.
Continue simmering for about 15 minutes.
Top with salt and pepper and grated Parmesan cheese to taste.
Serve with oyster crackers or saltines.
Serves 5 to 6
