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Mariner's Menu

Pan-Fried Striped Bass


  • 1 ½ pounds striped bass fillets, skinless, cut into serving-size pieces
  • 1 tablespoon milk
  • 1 egg, beaten
  • 1 teaspoon pressed garlic
  • ¼ cup yellow cornmeal
  • ¼ cup flour
  • 1 tablespoon chopped fresh parsley
  • salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter

In a shallow dish, blend milk with egg and garlic. In another shallow dish, blend cornmeal, flour and parsley. Sprinkle fish with salt and pepper. Dip in egg mixture, then dredge in cornmeal mix.

Heat oil in a skillet to 375° F. Add butter and melt. Fry fish until golden brown, about 4 to 5 minutes on both sides.

Contributed by Joyce Taylor  MM2


Striped bass, as well as other commercial fisheries, have size limits on when they can be harvested.  This ensures successful spawning for future generations as female striped bass can release up to 400,000 eggs in her first years, but that may increase to up to 4,000,000 eggs for a large, healthy, older female.  Learn more about StriperHub aquaculture research and outreach here.

Erika Young, Coastal and Marine Education Specialist