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Mariner's Menu

Fried Striped Bass


  • 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


Striped bass are an important aquaculture species in NC and is a good source of low-fat protein and selenium.

Erika Young, Coastal and Marine Education Specialist