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Crusty Striped Bass


  • 1 ½ pounds striped bass, skinless fillets, cut into serving-size pieces
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 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


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.

Erika Young, Coastal and Marine Education Specialist