MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: BAZOOKAJOE on May 15, 2006, 10:13 AM
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I just got a few over the weekend and need some tasty ideas.
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I fileted them and cut out the mud line dividing each filet into two whole pieces. Cut off all the dark parts as well. I marinated some in ginger, soy sauce and fresh garlic and then just grilled it. Very good. I also just grilled some while basting it with melted butter. Even better. The last pieces I just rolled in seasoned flour and sauteed in butter and olive oil and then topped with more melted butter and lemon wedges. Outstanding and by far the tastiest method I tried. Of course that was the first and only striped bass I've ever eaten(a 10lber) but my girlfriend and I ate the whole thing in three nights. My cat Gary also helped out ;). These fish were almost as good as walleye. I can't wait to get time to try and get another one but it will probably be next year before I can go again but I was totally impressed with the flavor of the fish and I would think they would be excellent deep fried, poached, broiled or baked as well. Good luck cooking yours and enjoy, they are DELICIOUS. ;D Their white flaky flesh has a delicate flavor that stands on it's own and it would be well served with a wide variety of cooking methods suitable for walleye, haddock or cod. In other words, it's really good. ;)
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I grew up fishing/eating walleyes. When I got stationed in MD on the Ches. Bay, I got hooked on striper (or rockfish as they call them) I have always prefered walleye until I ate striped bass. Anyway, my favorite way to make them is to fry them with a home made batter similiar to beer batter. I like to spice it up with some creole seasoning too! Heres the recipe for anyone to try:
(For about 3 lbs)
2 cup all-purpose flour
3 cup pancake mix
3 cup club soda
1 tbsp onion powder
1 tbsp seasoned salt
Directions
Dip moistened fish pieces evenly but lightly in the flour. Dust off
any excess flour and allow pieces to air dry on eaxed paper, about 5
minutes.
Whip the pancake mix with the club soda to the consistency
of buttermilk- pourable, but not too thin and not too thick. beat in
the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425~ oil in heavy saucepan using meat thermometer.
Brown about 4 minutes per side. Arrange on cookie sheet in 325~ oven
until all pieces have been fried.
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Thanks guys...i'll have to give these a whirl. Jo-jo i hope i don't hurt your feelings if i substitute beer for the club soda. :laugh:
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No biggy! I do the same every once in awhile!
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Thanks guys...i'll have to give these a whirl. Jo-jo i hope i don't hurt your feelings if i substitute beer for the club soda. :laugh:
Did you try any of the stripers you caught yet??
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Did you try any of the stripers you caught yet??
Slip, not yet...might de-thaw some this weekend. Going to try the beer-batter (if it's good on whiteperch--it's gotta be great with striper :laugh:) and your method of sautee in butter with lemon. :) Thanks for the tips!
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I finally got around to eating some of the striper that's been in my freezer since may. I fried chunks in peanut oil w/ beer batter (after soaking in milk w/ icecubes for a 1/2 hour). Not bad. Not my favorite, but better than most bass. It seemed if the batter was golden brown the flesh was slightly dry. I did another batch with a shorter cooking time...but the batter wasn't as crisp. I guess i was expecting walleye taste :-[. I'll try the sautee in butter and lemon on the next batch.
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I guess i was expecting walleye taste
Ummmm, no fish is like walleye.
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Ummmm, no fish is like walleye.
I like perch just as much. ;)
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I like perch just as much. ;)
:P
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rolled in seasoned flour and sauteed in butter and olive oil and then topped with more melted butter and lemon wedges
That was really good!!
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I just got a few over the weekend and need some tasty ideas.
send em up here!!!!!!!!!!!!!!!!!!!
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Stripers are great any way you want to fix them. They don't call them "Chicken of the Sea" for no reason......Oh, and sorry Charlie..(the Tuna)....but I like Stripers better ;D...WK
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I marinated some filets in white cooking wine (w/ lemon flavoring) then cooked on med-low heat in a fry pan. Squeezed some lemon on them and a few twists of a pepper mill w/ a pinch of salt. Man, those schoolies taste good!!
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Any new ideas?? I deep fried some coated in BPS uncle bucks (cajun) breading with peanut oil. Man, that was good.