1) South Carolina Striped Bass Recipe
Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste
Directions:
Preheat oil in fryer or Dutch oven over medium-high heat.
Cut bass into nuggets, place in a bowl with buttermilk and allow to soak (refrigerated) for at least four hours.
Drain buttermilk, but do not rinse fish.
Combine corn meal and flour in a zipper top plastic bag.
Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat.
Remove fish nuggets and carefully place into hot oil.
Fry for 3-5 minutes or until golden brown.
Remove from oil, drain, and sprinkle with lemon pepper seasoning.
2) Roasted Striped Bass Recipe
Ingredients:
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
Salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Directions:
Preheat oven to 350 degrees.
In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste.
Place the fish pieces on waxed paper.
With your hands, generously rub the oil on both sides of the fish.
Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres.
Place the fish on a cake rack in a roasting pan.
Roast until the fish just flakes, 10 to 15 minutes.
To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes.
Transfer to a serving platter and serve immediately.
Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated.
3) Baked Stuffed Hybrid Striped Bass Recipe
Ingredients: (6 Portions)
2 pounds of hybrid striped bass fillets
1/2 cup of finely chopped white onion
1/8 teaspoon of pepper
1/4 cup of chopped celery
Pinch of dried tarragon
1/2 cup of chopped mushrooms
3 Tbsp. of butter or margarine
lemon or lime juice
2 cups of soft bread crumbs
3-4 peeled tomatoes
1 teaspoon salt
Directions:
Preheat your oven to 375 degrees F.
Sauté in a large sauce pan the onion, celery, and mushrooms in butter or margarine for 5 minutes.
Stir into the sauteed vegetables the bread crumbs, salt, pepper and tarragon.
Grease a large shallow baking dish.
Arrange the hybrid striped bass fillets in the baking dish and sprinkle with lemon or lime juice.
Spread stuffing over the bass fillets.
Cover with the tomato slices.
Bake uncovered for 35 to 40 minutes.
4) Baked Striped Bass w/Bacon Recipe
Ingredients:
4 pieces of striped bass (approx 6-8 ounces)
1 cup of red onion sliced into 1" thick slices
8 pieces of thick-cut sliced bacon
8 Tbsp. of butter
1 cup of sliced, fresh, baby-portabello mushrooms caps
1/4 tsp. of dried tarragon
Hungarian paprika
1 quart of golden ginger ale
Directions:
Soak the striped bass overnight in golden ginger ale.
In a pan, cook bacon; save drippings.
Crumble bacon; set aside.
Cook mushrooms and onion in drippings till tender.
Place striped bass in a baking dish.
Combine mushrooms, onion, butter and tarragon.
Spread on top of the bass; sprinkle with paprika.
Bake at 350 degrees F for about 20 minutes or until fish flakes easily.
Garnish the bass with bacon.
5) Baked Sunrise Striper Recipe
Ingredients:
1 striper fillet
Orange juice
1 Vadalia onion
2 oranges
1 lemon
Directions:
Marinate the fillet in orange juice for about 6 hours.
Discard the orange juice you used to marinate.
Place heavy duty aluminum foil inside your baking pan.
Put the fillet in the middle.
Pour new orange juice until it covers the fish about half way.
Cover the top of the fillet with sliced Vadalia onions.
Cover the sliced onions with sliced orange.
Cover the orange slices with sliced lemon.
Seal the aluminum foil to retain the juices while baking.
Bake at 400 degrees until fish flakes easily.
When done, remove the cooked orange slices and lemon slices.
Before serving, squeeze fresh orange juice over the fillet.
Serve with the onion slices on top and garnish with orange slices.