Recipe
- 6 medium striped bass fillets
- 1 cup yellow cornmeal
- ¼ cup flour
- 1 ¼ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- vegetable oil for frying
- tartar sauce
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Roll fish in mixture. Heat about ⅛-inch oil in large skillet. Place fish in single layer in hot oil. Fry over medium heat 4 to 5 minutes or until golden brown. Turn and fry other side until fish are golden brown and flake easily when tested with a fork. Drain on paper towels. Serve with tartar sauce.
Contributed by Joyce Taylor Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Striped bass are an important aquaculture species in NC and is a good source of low-fat protein and selenium.
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