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Great Striper Recipes
and the other Goodies
Please send me your favorite recipe so others may enjoy.
Fried
Arkansas Striper Fish Fry
Ingredients:
•2 Cups Yellow or White Corn Meal (Just pour into a gallon Zip Lock Bag or Plastic Container W/Lid).
•1 tbls Garlic Salt.
•1 tsp Black Pepper
•2 tbls McCormick's Lemon Pepper Seasoning (add or delete seasoning for your favorite taste).
Preparation:
•Dampen Fillets
•Mix the meal and seasonings together in container.
•Cut into nugget size pieces
•Drop Fillets into the corn meal mixture and shake. Remove, shake off the excess meal.
Cooking:
•Heat the oil ( I prefer Peanut Oil) to 375 degree (F) (I use a deep fryer and I use 3 of them for fish, hush puppies and fries).
•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. You want it to be firm and somewhat crisp. Remove and drain on a wire rack.
•Serve with fresh lemon wedges, hush puppies, and French fries with your favorite beverage.
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Fried Striper with Mustard Batter
Ingredients:
•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
Peanut oil
Preparation and Cooking the Fillets:
•Remove the red vein (get your fishing guide to show you how).
•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 and fry three to four minutes or until golden brown (Turn once).
•Drain on plate lined with a paper towel.
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Beer Battered Striped Bass
Ingredients:
•2 Pounds Bass Fillets
•Lemon Juice
•1/2 Cup Peanut Oil
•1 Cup flour
•1/2 teaspoon salt
•1/4 teaspoon cayenne pepper
•1 cup beer
Preparation:
•Slice filets into 2-inch strips.
•Sprinkle with lemon juice and roll in flour seasoned with salt and pepper.
•For batter combine flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed.
•Heat oil in fish fryer to 375˚.
•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.
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Delectable Pan Fried Stripers
Ingredients:
•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
Preparation:
•Cut fillets 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.
Cooking:
•Pan Fry in hot oil (375˚) turn to brown on opposite side, when golden brown on both sides fish is ready to eat.
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Goodies
Tartar Sauce
Ingredients:
•1 cup of mayonnaise
•2 tbsp of lemon juice
•1 tbsp of sweet pickle or dill relish
•1 tbsp of minced onion
•salt and pepper to season
Method:
•Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavors well.
•Add the lemon juice.
•Season with the salt and pepper and stir well.
•Cover the bowl with cling film and place in the refrigerator for a minimum of 1 hour before serving.
Serve with deep-fried fish, seafood or fish cakes.
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Hush Puppies
You can't have fried fish without these babies.
•(2 lb.) bag yellow cornmeal
•1 c. flour
•1 med. to large onion, finely chopped
•1 egg
•1 can beer
•1 can creamed corn (optional)
•Jalapeno peppers, chopped to taste, (optional)
•Salt & black pepper to taste
•Peanut oil (enough to deep fry the hush puppies)
Mix all ingredients. Drop by teaspoonsful into hot oil. Fry until floating on top of the oil and golden brown. If you are deep frying fish, try cooking them with the fish. The flavor is wonderful.
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Smoked Striper Recipes
Smoked Striper
Special Instructions:
•Do not use metal containers for brine mixture.
•The following recipe will yield approximately 2 gallons of brine mixture, which is just the right amount for your home smoker.
•Most smokers will hold approximately 25 to 30 pieces of fish filets. When dressing your fish, package accordingly.
Dry Ingredients:
•2 lbs. Table Salt
•One lb. Dark brown sugar
•1/4 Cup Ground black pepper
•1/4 tsp. Tarragon
•5 Whole bay leaves, crumbled
Mix the dry ingredients thoroughly and store in an airtight plastic container.
Wet Ingredients:
•One Yellow onion, loosely chopped
•One Lime, peeled and cut into small pieces
•2 cups GOOD white dinner wine (dry)
Use a 3 gallon covered plastic container to mix your brine. I use a "Sterilized" 3 gallon plastic storage bin. (Wal-Mart).
•Pour 1 1/2 gallons tap water in storage bin.
•Add 1 1/2 cups dry mixture (I cup to I gallon ratio)
•Add 1 yellow onion, loosely chopped
•Add 1 lime, peeled and cut up
•Add 2 cups white wine
•Mix thoroughly.
Preparation of Fillets:
•Remove all the red meat.
•Place 25 to 30 filet pieces in brine and let sit covered at room temperature for 8 hours. Spray smoker racks with Pam or other non-stick spray. Remove filets from brine, rinse, and place on smoker racks. Let them sit and air dry for about 30 minutes. A clear glaze should form on the filets. The glaze is called the "pellicle." The pellicle should be visible on the filets before smoking.
•Smoke filets in a steam/smoker for 1 1/2 to 3 hours, or until the fish flakes.
•Wrap filets in Saran Wrap as soon as they come out of the smoker.
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Grilled Striper Recipes
Grilled Striper
Ingredients:
•3/4-lb. Striped Bass fillets, (6-oz. each), skin and red meat removed
•1 tablespoon margarine or butter, softened
•4 thin red onion slices
•2 tablespoons sliced almonds
•1/4 cup sliced green onions
•1/8 teaspoon salt
•1/8 teaspoon white or lemon pepper paprika
Preparation and Cooking:
Prepare grill for medium-direct heat. Grease the center of a 20 x 18 inch sheet of heavy duty aluminum foil with margarine. Arrange 2 slices each of red onion and lemon over the margarine. Sprinkle with one tablespoon of almonds and half of the green onions. Arrange the fillets in a single layer over the onions, lemon and almonds. Top with remaining red and green onions, lemon and almonds. Sprinkle lightly with salt, pepper and paprika. Fold the long sides of the foil together in locked folds. Fold and crimp short ends; seal tightly. Place the packet directly on the cooking grate. Grill, covered, for 11 to 15 minutes, or until the fish is firm and opaque, and just begins to flake.
Makes 2 servings
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Grilled Striped Bass With Wine Sauce
Ingredients:
•2 lbs. striped bass fillets
•1 cup dry vermouth
•3/4 cup vegetable oil
•1/3 cup fresh lemon juice
•1 clove garlic, pressed
•1 tablespoon chopped chives
•1 teaspoon salt
•1/4 teaspoon marjoram
•1/4 teaspoon freshly ground pepper
•1/8 teaspoon sage
•1/8 teaspoon Tabasco sauce
Preparation and Cooking:
•In small bowl combine vermouth, oil, lemon juice, garlic, chives, salt, marjoram, pepper, thyme, sage and Tabasco.
•Reserve 1/2 cup sauce for basting.
•Place fillets in shallow dish and pour remaining sauce over them. Marinate in refrigerator for 30 minutes.
•Grill fish over hot coals, basting occasionally until done, about 8 to 10 minutes.
•Serves 6 to 8
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GRILLED STRIPED BASS with VERACRUZ SAUCE
Ingredients:
•2 lbs striped bass fillets or 2 whole fish, 2 to 3 lbs. each
•1 tsp. cooking oil
•Lime juice
•2 Tbls. olive oil
•3 cloves garlic, minced
•2 medium onions, sliced
•4 large ripe tomatoes, peeled, quartered, and seeded
•1/2 C. sliced green olives
•Salt and Pepper
Preparation and Cooking:
•Brush fish with 1 teaspoon cooking oil and sprinkle with lime juice, including cavity.
•Place in well-oiled grill basket, or on oiled aluminum foil with holes poked in it and placed on the grill.
•Cook over moderately high heat until thickest part of fish is done.
•Meanwhile, make the sauce: Heat olive oil in saucepan. Saute onion and garlic until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6 to 8 minutes, or until slightly thickened.
•Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.
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Baked Striper Recipes
Baked Striper with Spiced Shrimp Stuffing
This recipe is for one, 2 pound striper filet, feeds about four people.
The Shrimp Stuffing:
•1/2 pound shrimp, peeled, de-veined and rinsed
•1 tablespoon margarine
•1/4 teaspoon cayenne
•1/4 teaspoon thyme
•1/8 teaspoon oregano
•1/2 tablespoon Worcestershire sauce
•1/2 tablespoon brown spicy mustard
•1/4 cup finely chopped celery
•1/4 cup shredded carrot
•1/4 cup finely chopped onion
•1 tablespoon grated lemon peel
•2 to 3 cups soft bread crumbs
How To Prepare It:
Warm a 1/4 can of beer to room temp, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.
Grind and mix cayenne, thyme, oregano, and red pepper.
Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled. Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved. It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.
The Ingredients for Fish:
•2 pound striped bass filet
•1/4 teaspoon onion powder
•1/4 teaspoon nutmeg
•1/4 teaspoon thyme
•1/2 teaspoon cayenne
•1/2 teaspoon black pepper
•1/2 teaspoon parsley
•1/2 tablespoon chili powder
•1 tablespoon margarine
Fixing the fish: Heat oven to 425 degrees.
Combine all spices in a bowl and grind them up real good.
In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can. Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.
Place in oven for about 30 minutes, or until fish flakes easily with a fork.
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Baked Striper With Bleu Cheese Dip
Ingredients:
•1 medium shallot (diced)
•1/2 teaspoon garlic powder
•1 teaspoon dried parsley
•1/2 teaspoon Old Bay Seasoning
•4 tablespoons pickled jalapeno's (chopped)
•1 medium tomato (chopped)
•16 oz Bleu Cheese Salad Dressing
•1/4 cup whipped cream cheese
•3/4 cup cooked striper (finely shredded)
Striper Preparation: (Foil Steamed)
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of dried parsley over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapeno's. Finally, fold in shredded striper.
Don't be afraid to add or delete ingredients according to your taste preference. Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.
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Baked Striper Enchiladas
Ingredients:
•12 ounces shredded cooked striper
•8 ounces cream cheese
•1 3/4 cups Monterey Jack cheese, finely shredded
•3 tablespoon dry white wine
•1/2 teaspoon ground cumin seed
•1/2 cup scallions finely chopped
•3 tablespoons butter
•1/4 cup flour
•1/4 teaspoon salt
•1/4 teaspoon pepper
•2 3/4 cups milk
•7 to 10 corn tortillas
Striper Preparation: (Foil Steamed)
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Scatter handful of fresh cilantro over striper filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of striper filets. Fish should flake easily.
Step 1 Enchilada Filling:
Combine cream cheese, 3/4 cup Monterey Jack cheese ( loosely packed ), wine and cumin seed. Beat with an electric mixer to create a creamy texture. Fold in shredded cooked striper with wooden spoon.
Step 2 Cooking Tortillas:
Cover bottom of fry pan with oil, about 1/4 to 1/2 inch deep. Place corn tortillas in hot oil for about 8-12 seconds, making sure tortillas are completely covered by oil. Drain on newspapers, and pat both sides with paper towels to remove excess oil. The tortillas should be still be limp.
Step 3 Preparing the Enchiladas:
Spray baking dish lightly with oil. Stuff tortillas with filling mixture. You can make them as small, or plump as you like. I usually get about 7 enchiladas from this recipe. Place seam side down in baking dish.
Step 4 Making Sauce:
Saute onions in butter until tender. Add flour, salt and pepper to butter mixture, mixing thoroughly.
Add milk. Cook until thick and bubbly. Pour cream sauce over enchiladas.
Step 5 Final Step:
Preheat oven to 350 degrees. Bake covered for 15 to 20 minutes. Remove cover, and sprinkle remaining cheese on top. Bake until cheese melts. Garnish with chopped scallions and fresh cilantro before serving. I like to have fresh lemon slices available to squeeze on enchiladas before eating.
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Baked Sunrise Striper
Ingredients:
•1 Striper Fillet
•Orange Juice
•1 Onion
•2 Oranges
•1 Lemon
Preparation:
Marinate the fillet in orange juice for about 6 hours. Discard the orange juice used for marinating.
Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced 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.
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Baked Striper Italian Style
Cut striper fillets in to serving size.
Toss in olive oil.
Splash with lemon or lime juice and coat with Old Bay Seasoning.
Cover fillets with several thin slices of sweet onions.
Take whole canned tomatoes, half them and place two halves over each portion.
Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).
Bake for 25 to 35 minutes at 375 degrees. Serve over rice.
Note: All striper meat is done when the meat turns white.
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Baked Striped Bass in White Wine
Servings:
4 to 5 People
Ingredients:
•1 1/2 lbs. striped bass fillets
•Salt and pepper
•2 tablespoons fresh lemon juice
•2 1/2 tablespoons margarine
•1/2 cup chopped onion
•1/2 cup dry white wine
•1/4 cup water
•1/2 cup chopped fresh mushrooms
•1 tablespoon chopped parsley
•1 teaspoon minced garlic
•1/8 teaspoon dried marjoram
•1/8 teaspoon dried thyme
•1/8 teaspoon cayenne pepper
Preparation:
•Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.
•Lightly grease a baking dish or pan.
•Place chopped onions and wine in pan.
•Place fish on top and dot with small pats of remaining margarine.
•Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.
•Baste once or twice with pan juice.
Sauce:
While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan, bring to a boil and reduce by half.
When fish is done, add pan juice and continue cooking until sauce is thick and bubbly, pour over fish.
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Broiled Striper Recipes
Broiled Striper
Preparation of Fillets:
•Remove all the red meat.
Ingredients:
•4 8oz. boneless striped bass fillets
•1 large onion (sliced thinly and separated into rings)
•¼ cup butter or margarine
•2 teaspoons Worcestershire sauce
•1 Tablespoon lemon pepper
•2 lemons
•½ teaspoon cayenne red pepper
Preparation:
•Preheat oven to 450 degrees.
•Dip striped bass fillets into melted butter and place on non-stick broiler pan.
•Sprinkle fish evenly with lemon pepper and cayenne pepper.
•Place onion rings on the fillets and then sprinkle with Worcestershire sauce.
Cooking:
•Bake for 8 minutes on center oven rack, then turn on broiler at 500 degrees and allow enough time to brown the fish and onions (3 to 6 minutes).
•Remove and allow to cool for 3 minutes.
•Squeeze lemon over fish and serve. Yield: 4 servings
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Creamy Broiled Striped Bass
Yield:
•1 servings
Ingredients:
• 1 ea Striper, six-pound
•1/2 c Shallots, chopped
•1/2 c Mushrooms, chopped
•1 ea Lemon
•1 c Tomatoes, chopped, peeled
•1 t Chives, chopped
•1 t Parsley, chopped
•1 T Butter
•2 c Wine, dry white
•2 ea Egg yolks
1 c Cream sauce
Preparation and Cooking:
•Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the Tbsp of butter for 15 minutes.
•Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.
•Finally, add 1 Cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.
•Cook, stirring until thick and creamy. Pour over the bass fillets and serve.
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Heavenly Broiled Striped Bass
Ingredients:
•2 lbs. striped bass filets
•1/2 C. grated Parmesan cheese
•1 Tbsp. margarine, softened
•3 Tbsp. reduced calorie mayonnaise
•3 Tbsp. chopped green onion with tops
•1/4 tsp. salt
•Dash Tabasco
Preparation and Cooking:
•Place filets in single layer on well-oiled baking pan.
•Combine remaining ingredients and spread mixture on fish.
•Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork.
Serves 6
Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.
Per Serving: 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.
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Broiled Striper Cakes
Ingredients:
•1 pound shredded cooked striper
•1 large egg
•1/4 to 1/2 cup of mayonnaise
•1 teaspoon garlic powder
•1 teaspoon Old Bay seasoning
•1/2 teaspoon pepper
•1/2 teaspoon apple cider vinegar
•1 teaspoon Worcestershire sauce
•1 teaspoon fresh lemon juice
Striper Preparation and Cooking: (Foil Steamed)
•Remove skin and all dark meat, then place filets in foil packet
•Drizzle with fresh lemon juice
•Lightly salt and pepper
•Sprinkle 1 tablespoon of basil over striper filets
•Seal packet tightly-cook 425 degrees for about 20 minutes.
•Cooking time will vary with thickness of filets. Fish should flake easily.
•Mix all ingredients together, excluding striper, with whisk. Add striper to dressing mixture. Put covered mixture in refrigerator for about 1 hour. After 1 hour, form cakes with mixture and return to refrigerator for about 1/2 hour.
•Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are beautifully browned.
•Flip, and do the same for other side. There is no filler in these cakes, it is just pure delicious striper.
Note: To make the deluxe striper sandwich, place two pieces of crisp bacon on top of striper cake, drizzle with creamy ranch dressing, and top with sliced summer tomatoes and lettuce.
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