{"id":9547,"date":"2022-09-01T09:00:46","date_gmt":"2022-09-01T13:00:46","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9547"},"modified":"2023-12-18T17:39:42","modified_gmt":"2023-12-18T22:39:42","slug":"crusty-striped-bass","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/crusty-striped-bass\/","title":{"rendered":"Crusty Striped Bass"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds striped bass, skinless fillets, cut into serving-size pieces<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd cup flour<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 cup panko crumbs<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>In a flat dish, combine salt, pepper and flour.<\/p>\n\n\n\n<p>Pat fillets dry. Dredge lightly in flour mixture.<\/p>\n\n\n\n<p>Dip fillets in egg, draining as you lift them out. Coat lightly with crumbs.<\/p>\n\n\n\n<p>In a large skillet, heat oil to 375\u00b0 F. Add butter and melt.&nbsp;Saut\u00e9 fillets for about 4 to 5 minutes. Flip the fish and repeat, cooking until done.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>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 <a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/current-issue\/spring-2021\/magic-at-64-4-degrees\/\" target=\"_blank\" rel=\"noreferrer noopener\">StriperHub<\/a>, a project funded by NOAA. <a href=\"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/current-issue\/spring-2021\/magic-at-64-4-degrees\/\" target=\"_blank\" rel=\"noreferrer noopener\">StriperHub<\/a> already has helped bring roughly 2,700 pounds of cultivated striped bass to North Carolina markets.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Crusty Striped Bass.<\/p>\n","protected":false},"author":23,"featured_media":11482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,226,215,138,216,218],"tags":[145],"class_list":["post-9547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-mariners-menu","category-sauteed","category-spring","category-striped-bass","category-summer","category-winter","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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