Crusty Striped Bass
- 1 ½ pounds striped bass, skinless fillets, cut into serving-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ½ cup flour
- 1 egg, beaten
- 1 cup panko crumbs
- 2 tablespoons canola oil
- 2 tablespoons butter
In a flat dish, combine salt, pepper and flour.
Pat fillets dry. Dredge lightly in flour mixture.
Dip fillets in egg, draining as you lift them out. Coat lightly with crumbs.
In a large skillet, heat oil to 375° F. Add butter and melt. Sauté fillets for about 4 to 5 minutes. Flip the fish and repeat, cooking until done.
Contributed by Joyce Taylor MM2
DID YOU KNOW?
Striped bass, also called rockfish, serves as a strong candidate for fish cultivation. Our own Frank Lopez, Barry Nash, and Eric Herbst are collaborating on StriperHub, a project funded by NOAA. StriperHub already has helped bring roughly 2,700 pounds of cultivated striped bass to North Carolina markets.