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Fried Striped Bass with Parmesan


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • ¾ cup flour
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup Panko crumbs
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a shallow dish, combine flour, salt, pepper and Parmesan. Beat eggs and milk in another shallow dish.

Pat fish dry. Dip in the flour mixture, then in egg. Coat lightly with the Panko crumbs.

Heat the oil in a skillet to 375° F. Add butter and melt. Place fish in the pan, cook for about 4 minutes. Turn and repeat, cooking until done.

Contributed by Joyce Taylor MM2