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CLEANING STRIPED BASS
When I clean Striped Bass, I filet the meat off the
backbone.
Its not necessary to scale or gut the fish.
I use an electric
filet knife. Any filet knife will do.
I start by running the knife down directly behind the gill plate until you hit the backbone.
I turn the blade and run the tip down the backbone.
Do this a little bit at a time until you get to where you get the
ribcage.
I run the knife all the way through the filet and
run it all the way out the tail section,
keeping the blade against the
backbone.
I hold the filet back with one hand and cut around the ribcage with the knife blade.
Now I lay the filet skin-side down,
and I hold
the tail section of the filet with my first three fingers.
I run the blade
away from my hand down the filet leaving the meat thick against the skin.
In
other words, I leave 1/8 to 1/4 inch thickness of meat against the skin.
The
red meat is against the skin. The idea is to leave most of that meat
there.
If you do the filet right, there will be a red
strip of meat down the middle of the filet.
(See Photo Above)
Cut the red strip out.
...And you will have two strips of filet.
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GRILLED STRIPED BASS
Cut your Striped Bass fillets into approx. 3 inch pieces and marinate in milk, oily Italian dressing, or beer, while your vegetables are cooking. Make a tray of aluminum foil with approx. 2 inch sides. Cut up onion and green pepper into chunks and cook on grill in your foil tray with margarine, butter, or olive oil. When vegetables are almost done cooking, add your fish ( without the marinade ), and cook until the Striper becomes flaky. Slide entire tray onto serving dish and enjoy!
FRIED STRIPED BASS
While heating vegetable oil in a deep fryer to 350
degrees, cut your Striper fillets into small chunks. Soak them in a bowl of
milk.
Take you Striper chunks out of the milk and roll them in House Autry
Seafood Breader™ (this can be found at most major grocery store chains in the
same isle as the flour.) Drop your coated Striper chunks into the hot grease. As
soon as the fish floats to the surface take it out (this should take no more
then two and a half to three minutes). Set your striper on paper towels to
absorb the excess grease.
Enjoy.
BARBECUED STRIPED BASS, SOUTHERN STYLE
This is a recipe that originated from Pauline Smith of
Cheeha-Combahee
Plantation in Green Pond, SC and is found in the L. L. Bean
Game & Fish
Cookbook.
3-4 lb. striped bass (or flounder, trout, bass,
etc.)
1/2 tsp salt
pepper to taste
2 Tb. chopped onions
1 Tb.
shortening
2 Tb.vinegar
2 Tb. brown sugar
3 Tb. Worchestershire
sauce
1 cup tomato catsup
1 Tb. butter, melted
1/3 cup lemon
juice
1/2 tsp. prepared mustard
Place fish in greased shallow pan and sprinkle with salt
and pepper.
Lightly brown onions in shortening (the recipe actually calls for
lard, but
I just can't bring myself to cook w/it. If you can, go for it!),
then add
remaining ingredients. Simmer 5 minutes, then pour over fish. Bake
in hot
oven (425 degrees) 8 to 10 minutes ( check fish with a fork, once meat
is flaky-it's done-DON'T over cook it! ).
Baste fish with sauce while cooking.
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CAJUN STYLE BLACKENED STRIPED BASS
Purchase Paul Prudhomme's Seafood Magic or Zatarain's Blackened Seasoning at your grocery store. Heat a dry cast iron skillet on your gas grill, on high, for at least 15 minutes ( until it's almost red hot! ) do this OUTSIDE!! ( there will be lots of smoke! )!! You city folks might want to let your neighbors know what your doing so they don't call the fire department!! While your iron skillet is heating up outside, go inside and cut your Striped Bass fillets into 1/2 to 3/4 inch thick strips about 4 to 6 inches long. Generously coat fish fillets with hot butter, set them on a plate and sprinkle both sides of fish fillets with blackening seasoning, more or less according to how spicy you want your fish ( or can stand it! ). Carry the plate of fish AND jar of blackening seasoning outside to your HOT skillet. HERE'S THE FUN PART! Using tongs quickly put fish strips on hot skillet and cook for 1 1/2 to 2 minutes, then turn.( Hint: I pour some of the butter I dip the fish in on the hot skillet right after I first put the fillets on- this will reduce the fish sticking) If blackening seasoning has come off of top of fish while putting them on the skillet, you can sprinkle more seasoning on fish BEFORE you flip fillets over with metal spatula to cook on last side. BE CAREFUL NOT TO BURN YOURSELF! The fish cooks really fast by this method, so don't overcook your fish! WHEN IT'S FLAKY, IT'S DONE!
Blackened Striped Bass right after it's been turned. Mmm Mmm Mmm!
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