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Mariner's Menu

Creole Fried Striped Bass


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • 1 tablespoon Tabasco sauce
  • 1 egg
  • 1 cup milk
  • 2 teaspoons creole seasoning
  • salt
  • oil for frying

In a shallow bowl mix Tabasco, egg and milk.  Dip fish in egg mixture, sprinkle with seasoning mix and then lightly salt.

Pan-fry in oil until golden brown, about 3 to 4 minutes. Turn and repeat, cooking until done.

Contributed by Joyce Taylor MM2