Atlantic Striped Bass Recipes

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Ingredients

Bass Filets

1 pound striped bass filets

2 tablespoons vegetable oil or avocado oil

2 tablespoons butter

Sea salt, to taste

Freshly ground black pepper, to taste

All-purpose flour for coating

For the Lemon-Parsley Sauce

6 tablespoons butter

2 tablespoons fresh lemon juice

⅛ teaspoon sea salt

2 tablespoons finely chopped fresh parsley

Directions

Bass Filets

1. Heat the oil in a medium skillet over medium heat. Add in the butter.
2. While the oil and butter are heating, lightly salt and pepper the filets. Then dredge them in flour and shake off the excess.
3. Cook the filets for about 4 minutes over medium heat, until golden brown on each side.
4. Remove from the pan and drain on paper towels.
5. Serve with the Lemon-Parsley Sauce.

Lemon-Parsley Sauce

1. In a small saucepan, melt the butter over medium heat. 
2. Add in the lemon juice and salt and stir to combine.
3. Remove from heat, add parsley, and pour over the cooked fish.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

Ingredients

Summer Corn Purée

2 cups fresh corn

4 cups milk

1 pinch saffron

2 tablespoons butter

3 tablespoons chopped shallots

Salt and white pepper

Striped Bass

6 4-ounce pieces of striped bass, skin on

3 ounces canola oil

1 tablespoon butter

1 large pinch fresh thyme

Salt and pepper to taste

Directions

Summer Corn Purée

1. Cook all ingredients together until the corn is tender.
2. Place cooked corn in a high speed blender.
3. Puree with a little bit of the milk, adding more as needed, until smooth.
4. Serve with cooked striped bass.

Striped Bass

1. Season fish with salt and pepper.
2. Cook the seasoned fish in hot oil.
3. Baste with butter and thyme.

Recipe credit: Adapted from Chef Michael Schlow, 2007 Great American Seafood Cookoff, Massachusetts

Ingredients

Rockfish, halibut, or any other fileted fish you prefer

1 12 ounce beer (Light and crisp or malty beers work well. Try your favorite pilsner or Oktoberfest)

1 ½ cups flour

1 egg white

Preferred seasoning, generous to taste

Oil

Directions

1. Combine beer, flour, egg white, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
2. Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
3. Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
4. Pour enough oil into your pan so that it will come at least half-way up the side of your fish pieces. Heat to medium-high heat, but don’t allow it to burn or smoke. Before each batch, check to be sure there is enough oil in the pan. When adding more oil, allow it to heat up before adding fish. If the oil gets too hot, add a bit more oil or lower heat setting.
5. Pour batter into a shallow dish, and thoroughly coat each piece of fish. Ease each piece into the hot oil with tongs to avoid splashes. Be careful—the oil is hot! Once in the pan, use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes). Flip when underside is lightly browned and cook until both sides are similar in color.
6. Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy.
7. Optional: Finish with a bit of coarse or kosher salt.

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