Favorite Bass Recipe?

[striperflex]

I tried it with beer batter and fried it but it came out so-so... I think it was too thick.. I'm at a lost when it comes to cooking fish :confused:

Any good bass recipes?

Thanks inadvance!

[Joey O]

I'm a barbecue grill fan, fillet on a sheet of alum. foil, hunks of butter, diced onions, peppers, celery, etc. Make a tent out of the foil & just throw it on the grill for10-12 minutes (depending on thickness of fillet). Whip up some brown rice in the house & bam, diner is served.

[Grass Sound Bass Bagger]

This is one I like.
Get a sheet of foil that will be big enough to wrap the filet up totally. Spray foil with Pam, etc. Place filet in center than sprinkle cracked black pepper, salt, lots sliced fresh mushrooms and top with Parmasean chesse.
Wrap it up and bake at 350 for 20 minutes or until the fish flakes apart. The white flesh of the striper takes on the flavor of the mushrooms. It is simple and tasty. It's not very labor intensive. Let me know how it is?

GSBB:D

[FLUKENEWSTY]

I like the small striper nuggetts tossed in buffalo sauce. Just cut the filets into 1/2 inch cubes or so. Put the cubes in a ziplock with salt pepper and Autry house fish fry from the seafood dept. at shoprite.Shake em up real good, Fry em up in a pan or a deepfryer. Put the cubes on the papertowel to dry. Then just put the nuggetts in a bowl w/ a little sauce and toss.:D

[RyanF]

Big fan of the striper cakes from the BB Recipe page.

RyanF

[BigSexy]

Bread and fry in Italian Bread Crumbs. Lay in a baking dish cover with Spaghetti sauce and mozzerella cheese. Bake til cheese is melting and slightly browning. Striper Parm.

[Mission is Fishin]

The striper parm. and the striper chowder on the BassBarn resource page are great, give them a try. :D

[barrell]

Smoked with hickory is the absolute best way to use your bass. If you dont want to get into a smoker than the following is almost as good.
My striper franchaise.............
Cut fish into pieces that are the same size so they will all finish at once in the pan. I like pieces about 3 inches by 1 inch wide. Flour all pices in a plastic bag and let sit out on plate for 10 minutes or so why you prepare batter.
Batter.....
About 6 eggs scrambled and add Very fresh and strong pecorino romano grated cheese. It should be about as thick as pankake batter. Probably between 1 and 2 cups with 6 eggs. Melt a half stick of butter and add some olive oil to large frying pan. When hot dip each piece of fish in batter shake off excess and place in pan to cook. Try to get them all in quikly you want them all to finish about the same time. Flip when golden but not dark brown. Place all fish on serving plate and keep warm in oven while you make sauce.
Awsome sauce..........
Place a whole stick of butter in pan you just used and a ton of chopped garlic. I use about 1/2 cup. Add juice of 2 lemons (fresh not the crap in the plastic container) Add a cup of white wine (not pink wine) and 1/4 cup of the freshest and smallest capers you can find. Reduce by about 50% until it starts to bubble all over and is noticably thicker. Take off heat and add 1/4 stick of cold butter as soon as it melts pour sauce over warm fish and serve. You wont beleive you made this yourself at home!!
This is very good with fluke also......

[Spooled]

1.Bevs Striper Cakes
2.Rodfathers striper cakes
3.Partnership striper chowder
4.Poached then chiiled striper flaked,lemon juiced & cocktail sauce
5.Blackened Striper

[broken bobber]

put Fillets in a baking dish or pan ... Pour a jar of Mild, Medium, or Hot Salsa over the fish.... bake at 400 till flakey / done.. serve over rice... SIMPLE

[angrypirate]

try going to your local super market and buying a bottle of roasted red pepper vinegarette salad dressing...use as a marinade and pour over top of bass before broiling... one flip and your good to go.... simple, but tasty!

[Striper101]

I tried it with beer batter and fried it but it came out so-so... I think it was too thick.. I'm at a lost when it comes to cooking fish :confused:

Any good bass recipes?

Thanks inadvance!

Next time you fry it, after it's browned on both sides toss it in the oven for 5 or so minutes to finish cooking.

[finally]

I took the striper I caught and treated it like I would scallops, I cut it up in chunks and sauteed it with shrimp & broccoli in butter and garlic and served it over pasta.

[dav120]

Try cutting the fillets into one inch chunks. Using McCormicks Old English batter, deep fry them and serve. They are crisp and delicious!!!

[Ohana]

Blackened w/ a mango salsa.

[onthebeach42]

I make a marinade with:

Roasted red peppers- about 2-3 oz.
Grape tomatoes- 1 container
Basil- some nice fresh leaves
Parsley- fresh leaves
Salt and pepper to taste
about 1 whole clove garlic
1/2 small red onion
EVOO
Adjust all ingredients to your taste and finely chop all or just mix together in blender or food proceser. Pour over top of striper filets, marinate a few hours and bake. It comes out delicious.. you can't go wrong.


I process all in food processer
1 package grape tomatoes

[fishypete]

Shred some russet potatoes. Mix potato with a little egg, salt, paprika. Sprinkle a little flour on the top of the fillet (so the mixture sticks) and crust top of fillet with mixture. Brown in a hot cast iron pan w/ butter until potato crust is golden brown. Finish in 350 degree oven. MMMMMMMM Delicious.:D

[DEEP POCKETS]

My favorite is still Bev's Striper Cakes. Had some tonight cut them into scallop size chunks and breaded and sauteed in olive oil and served with cocktail sauce, they were tasty:)

I've heard of striper salad, but still havent come across any good recipes:confused:

[A Frayed Knot]

Bevs Striper Cakes are great. I get my wife to a batch and we eat them all day long while fishing. My second choice would be seared with extra melted butter and a little salt added.

[Mark Horn]

I'm going to try and make some today. Doe's anyone know if I can freeze some of them instead of cooking all 10 cakes today? Thanks

[A Frayed Knot]

I'm going to try and make some today. Doe's anyone know if I can freeze some of them instead of cooking all 10 cakes today? Thanks

I don't know but I know you can cook them and then freeze them.

[Spooled]

You can freeze them ist, just redip in breadcrumbs before frying

[fullcourse]

Real simple .... brush a fillet with a light coat of mayo, sprinkle with cajun spice, bake @ 375-400 for 15-20 mins. depending on thickness of fillet! Nice bronzed coating ...;) Serve with lemon wedge. (Mayo holds spice and also retains the moisture of fish).

[phillyfishing]

like mine baked with lemon very simple and tastes great.... little drawn butter... no reason to hide the fish flavor with all the spices and stuff... little s and p and lemon then bake

[JerseyJeff]

Bass Marsala... awesome dish.

[DEEP POCKETS]

I'm going to try and make some today. Doe's anyone know if I can freeze some of them instead of cooking all 10 cakes today? Thanks

I like to bake em in the oven before I freeze them and then saute in frying pan with olive oil when you thaw them out. One other tip, make sure you sautee/cook your vegtables before you add them to the batter, otherwise the cakes will be too wet and wont hold together as good.

[fishbox]

Bass Cakes - my personal favorite. I like to use the old bay crab cake package but substitute steamed bass (flaked) in place of the crab.

[WHITE DOG]

Ok Her We Go I Take It And Coat The Pan With Pam Lay It In The Pan Salt Peper And Mayo On The Top Bake Till Done Then Broil Till Golden Brown. On Time! Give It A Shot.

[Tuna]

Cook up the striper & break apeart as it cooks. Use it same as you would beef or chicken.
I made it for lunch Sunday, the high part of the day considering the Eagles game.
We had it again for Dinner on Monday, everyone loved it.

[eelball]

striper soft taco's:)

[meanbean8111]

Steam it until it flakes and make striper salad......

[striperflex]

Gotta admit but frying it with italian breadcrumbs sound pretty good... not to mention, bass taco??:rolleyes: damn, talk about outside of the box! bass taco will be next for me and all the other recipes eventually. they all sound great! give me a beer, a remote, bass, and i'm good to go! :D

[Fred Best]

Lemon, salt and pepper on the skinned fillet, maybe a sprinkle of Old Bay. Melt butter in pan, cook fillet a bit on one side. flip and cook until meat is opaque and flakes easily.

Lay fillets on butter pats on a piece of aluminum foil. Add a squeeze of lemon, season with salt, pepper and maybe Old Bay. Tightly close foil over fillet and cook about 10 minutes on the gas grill at low setting with lid closed.

Piece of aluminum foil, thin slices of onion topped by thin slices of orange, enough to lay the fillets atop. Mix a quarter cup of lemon juice with a tbs of soy sauce and pour a little over fillets. Season with salt and pepper. Add some chopped fresh dillweed. Tightly close aluminum foil and cook on gas grill set to low, with lid down for a half hour. Open packet, if fish is flaky it is ready.

[StealthMode]

A lot of my recipes were already mentioned, but one thing I can tell is to make sure you add a citrus to the meat side of the fish(lemon, lime, or an orange works great!!) put the citrus on the meat before any spices or oil.

Putting them on the grill with aluminum foil always seems to be your safest bet

SM:cool:

[flats cat]

I tried it with beer batter and fried it but it came out so-so... I think it was too thick.. I'm at a lost when it comes to cooking fish :confused:

Any good bass recipes?

Thanks inadvance!

If you are going to fry fish use Panko they are Japanese bread crumbs I use them when I fry flounder they are super. You dredge you fillet in flower then in an egg wash then in the panko. Anyone else use Panko and like the results?

[Capt Lew]

Striper or Flounder Franchaise (for two)
1 lb. striper fillets or flounder
3 eggs
½ cup Parmesan or Romano cheese
1 or 2 lemons
1 stick butter
1 cup white wine
¼ cup fresh chopped Cilantro or Parsley
Flour
1 tbs Minced garlic
Olive oil
Cut striper or flounder fillets into similar sized pieces so they all finish at the same time. Flour and set aside. Scramble 3 eggs and add ½ cup of ground Parmesan or pecorino Romano cheese.Dip fish in batter and fry in olive oil until golden brown. You only need about a ¼ inch of olive oil for flounder, maybe a little more for striper.Place fish on platter in oven to keep warm.

Sauce:
In pan melt ½ stick butter with minced garlic. Cook lightly and add 1 cup white wine, juice from 1 or two lemons reduce by 2/3rds. Turn off heat and add ½ stick of cold butter and generous amount fresh chopped cilantro or parsley. Pour over top of warm fish pieces and serve.

[Bgsdad]

Try chopping almonds in a processor. Season the filet & top with almonds. Pour melted butter over the almonds and bake.

[warlord69]

The wife does this when we have company for striper dinner:

Two large striper fillets

1lb of crab imperial

1lb of asparagus

butter,seasonings

Lay out one rinsed and patted dry fillet on 1" deep cooking sheet. Coat fillet with butter and lay 1/2 of the asparagus on the fillet. Top with crab imperial, then ad the second half of the asparagus. Top with other pre-buttered fillet and hold together with toothpicks or tie lightly with butcher string. Sprinkle on seasonings (lemon pepper etc).
Cook in preheated oven at 350 until done (checking often)

It makes a feast for 6-8 people, with usually a piece left for my lunch the next day

[TheSpaniard]

The way I like striper is to take old bay seasoning and some olive oil and mix this together. Cut the striper fillet into section about 2 inches apart and brush them with the mixture. Put them directly onto your grill. It only takes a couple mins on each side. If the fish breaks up you have cooked them too long. Also, on a side note I have noticed that most people who say they don't like striper or it tastes fishy are washing the fillets down with water. Never use fresh water to clean a fillet. Papertowl them dry. When the fresh water hits the fillet it beaches it and turns it to mush. If you don't believe me then next time you get a keeper wash one side down with water and the other papertowl dry. You will notice the difference right away. I have tried many of the other recipes from the Barn here and I haven't run into one yet I didn't like.

John

[bluequill]

Capt Lew's (above post) Striper Franchais is awesome and easy to prepare. Also Bev's Striper Cakes. Beer batter is good also but don't make too thick. Usually a 1 to 1 of flour/beer ratio is good with a little baking powder ( 1 tsp) mixed in. I like using a good amber beer. Try sprinkling the fish chunks with Emerils "essence" before coating with the batter.

It's all good......just don't overcook or add too many spices and flavorings.

[capt. ed]

some of those recipes would work for shoe leather they've got so much crap to 'em. What's with all the frying and over-seasoning? You guys don't like the taste of striped bass filets? Easy on the "stuff". Put in a baking pan, little butter, maybe a little lemon pepper or Old Bay, bake till done. Stripers are wonderful table fare, really. No need to smother with a bunch of cheese or bread crumbs or whatever.

[bluequill]

some of those recipes would work for shoe leather they've got so much crap to 'em. What's with all the frying and over-seasoning? You guys don't like the taste of striped bass filets? Easy on the "stuff". Put in a baking pan, little butter, maybe a little lemon pepper or Old Bay, bake till done. Stripers are wonderful table fare, really. No need to smother with a bunch of cheese or bread crumbs or whatever.

Capt Ed,

I agree about over spicing fish. But sometimes if you do it right the cheeses and spices actually enhance the flavor. The parmesan cheese in the Franchaise recipe loses the cheesy flavor and takes on a mild lemony flavor which actually compliments the fish. It doesn't overpower it at all. And deep frying, although not the healthiest way to eat food, locks in the moisture and flavor of the fish. Start adding tomatoes, peppers, onions and worstershire sauce in the mix and I think you have stepped over the line. All those things might work for attempting to kill the taste of bluefish or merganser but really don't belong with a light fish.

[jetskingrl]

When I make striper cakes, I cut out most of the filler so u end up with mostly fish. I basically use 1 tablespoon of mayo, 1 teaspoon of dijon mustard, 3 tablespoons of old bay, 1/2 cup of crushed butter crackers, worcestershire, and hot sauce to taste and about a lb of striper. I cook the striper, chunk/flake it and add to the other ingredients. Roll into balls and fry in olive oil.

Striper is also vet good just seasoned with salt and pepper, grilled, then served with any form of pesto( I made a spinach walnut) on top or on the side. I made both of these last week and were awesome.

[jetskingrl]

When I make striper cakes, I cut out most of the filler so u end up with mostly fish. I basically use 1 tablespoon of mayo, 1 teaspoon of dijon mustard, 3 tablespoons of old bay, 1/2 cup of crushed butter crackers, worcestershire, and hot sauce to taste and about a lb of striper. I cook the striper, chunk/flake it and add to the other ingredients. Roll into balls and fry in olive oil. I then like to serve with a roasted red pepper chipotle aioli.

Striper is also vet good just seasoned with salt and pepper, grilled, then served with any form of pesto( I made a spinach walnut) on top or on the side. I made both of these last week and were awesome.

[phishbone]

OK check this one out. Cut Bass into nice size Chunk filets...Put in Baking dish and sprinkle with old bay/red pepper or something of that sort...Put hunk of butter on each filet then fill the botton of the baking dish with REAL maple syrup...I know it sound different..Bake in oven till done..the butter melts into fish and into syrup and the syrup melts down and becomes a great sauce... Best I ever had.....

[Bill Couch]

Try this very easy. Glass baking dish, coat with olive oil, lay fillets in, salt pepper, pour garlic and herb maranade( seven seas I think), bake on 450 for 20 mins. :) Also good with provalone cheese over it.

[FinestKind]

Here is my favorite Striper recipe:
Cut fillets into serving size portions
(one keeper fillet usually makes 3 servings)

Mix equal amounts mayonnaise and Dijon mustard.
(approx. a tablespoon of each for each serving)

Add a few drops, or several drops (depending on your taste), of "Red Hot", or Tabasco Sauce.

Add a few drops of Worcester sauce.

Mix well. Taste the sauce and adjust with more mustard, hot sauce or Worcester sauce to your liking.

Be sure to mix up enough, you want enough to coat the fillets before cooking as a marinade AND still have some left over to use as a "dipping" sauce for the cooked fillets. WAY better than tartar sauce!

Brush on enough of the sauce to coat the striper fillets and then marinate them in the fridge for at least 1/2 hour.

Meantime, get the outside grill preheated and VERY hot.

Cook the fillets about 4 mins on each side, or until they flake easily with a
fork.(be careful turning them over, use a spatula or cook em in a hinged wire fish griller)

Serve with wild rice or potatoes, and a fresh salad, some crispy Italian bread and a good bottle of wine.

Len

[boostedcpe]

I just tried this on a whim yesterday. just messing around with things.



Soak fillets in pure maple syrup for about a 1/2 hour or so, both sides,
then add red pepper and garlic seasoning.

Layout on aluminum foil and close in about 75% just leaving the top few inches open to vent. Put it on grill closest to flame on high for about 10 minutes, then put it on upper rack for another 10 and serve..........it carmelizes on the bottom holding it together better, and makes it a little crispy on the bottom.......was DAMN GOOD.