Fried Striper Recipes

• 2 cups yellow or white corn meal. ((( "Just pour into a gallon Zip lock bag" )))
• 1 tbls garlic salt.
• 1 tsp black pepper
• 2 tbls McCormick's Lemon Pepper Seasoning ((( "Really, I just grab my All Season bottle and shake the heck out of it" )))

Vegetable oil, cover filets

Mix the meal and seasonings together in a large zip lock bag.

Cut into nugget size pieces, or what ever you feel like, just make sure the oil covers and it fits the pot. Be sure the fish is reasonably dry by draining on a paper towel.

Drop into the corn meal mixture and shake. Remove, shake off the excess meal (optional--set on paper towel for 10 minutes, this helps the meal stick and not immediately come off in the cooking oil).

Heat the oil to 375 degree (F).

I Use a SS 4 Iiter flash frier I get from E-Bay they are cheap and cook fast, I use 3 of them - (Fish, puppies and fries) Less time cookin more time fishin. Add the fish.

Cook only a few pieces of fish at a time to assure the oil stays hot and the fish doesn't absorb the oil. Bounce occasionally, until the fish starts to turn golden brown and float (about 4 minutes). Do not overcook ((( unless your wife is like mine, she likes crispy critters,so do hers last ))). You want it to be firm and somewhat crisp. Remove and drain on a wire rack.

Serve with fresh lemon wedges, hushpuppies, and french fries and your favorite brew.

P.S. If your cooking on the creek bank use the old iron pot and premix your corn meal in the zip lock and take it with you.

• 1/3 cup Dijon mustard -- or prepared mustard
• 1/4 cup water -- plus 1 tablespoon
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups seasoned coating mix
• 2 1/4 pounds striped bass fillets -- cut in 1 1/2" pieces
• canola oil

Preparation of Fillets: Remove all the red meat.

In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne.

Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.

In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.

Turn once. Drain on plate lined with a paper towel.

• 2 pounds bass filets
• lemon juice
• flour
• salt and black pepper to taste
• 1/2 cup peanut oil
• Batter
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup beer

Slice filets into 2-inch strips.

Sprinkle with lemon juice and roll in flour seasoned with salt and pepper.

Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed.

Heat oil in cast iron dutch oven or fish fryer.

Dip filets in batter and fry until golden brown (2 minutes on average).

Drain on paper towel to remove excess grease.

Serve with hot sauce or tarter sauce.

• Striped bass fillets - cut in uniform size one inch chunks
• One egg
• Finely crushed cracker crumbs - Club, Waverly Wafers,saltines, or Ritz
• One tablespoon flour
• One cup vegetable oil

Prepare freshly-caught striper filets by cutting into one inch chunks. Smaller fillets can be cut into thirds.

Remove red meat from larger filets during preparation process. The key is to have all chunks of uniform thickness for even cooking.

Beat egg until scrambled and add fish. Stir fish with fork until evenly coated with egg.

Place cracker crumbs in plastic bag. Add flour to crushed cracker crumbs to prevent crumbs from clumping. Place fish chunks in bag and shake to coat with cracker crumb mixture.

Season to taste with salt and pepper, lemon pepper or favorite spices.

Pan fry in hot oil (375) until golden brown. Turn to brown on opposite side. When brown on both sides fish is ready to eat.

• Cut into chunks and soak in a solution of cold water. The recipe for a quart of the solution is:
• 1 cup of white vinegar
• Super saturate the solution with salt
• Soak for at least 1 hour.
• Rinse and drain.
• Dip fish in an eggwash and roll in mixture of:
• 1 cup of flour
• 1 cup of cornmeal
• salt and pepper to taste
• Fry in hot oil until golden brown.