Recipes

 

RECIPES FOR STRIPED BASS

Barbara B’s recipe

Take 1 sleeve of Ritz crackers and crush until dust

Next melt 1 stick of real butter


Finely chop 1/4-1/2 pound of bay scallops


Mix all ingredients together in bowl


Spread evenly on top of Bass filet


The mixture should be 1/4”-3/8” thick


Sprinkle a dash of garlic salt or your favorite spice on top of mixture


A splash of white wine if desired


Use tin foil to line bottom of oven pan and place filet. Do not cover filet.


Pre heat oven to 350


Bake in oven at 350 for 20-30 minutes until topping is golden brown


This recipe will usually service 1 large filet (32”-40” Striper)


Kenny B’s recipe (gourmet fish & chips)

Slice desired amount of fresh potatoes into French fries and place on paper
towels to dry for at least ½ hr


(Leaving the skin on the potatoes is higher in fiber)


Cut Bass filet into strips 4” wide (any length)


Take 2 large eggs and whip in bowl


In another bowl mix flour, Italian seasoned bread crumbs, and salt & pepper


Splash Bass strips around in egg


Then place in bowl of mixture and cover evenly


2 deep dish cooking pans are ideal for frying


If only 1 are available, fry potatoes first. Otherwise fry both potatoes and
fish at same time in separate pans using vegetable/peanut/canola oil, which ever
you desire


Cook until golden brown


Sprinkle a dash of salt on the fries as soon as they come out of the oil (while
they are still dripping)


Rob B’s recipe (mock lobster)

Cut fresh Striper filets into pieces about the size of ice cubes

Place in boiling water for 4-5 minutes until they are white in color


Remove from boiling water and drain until water is no longer dripping from
chunks


Dip pieces of fish into cup of melted butter or cocktail sauce (which ever you
prefer)

The above recipes will only work with Stripers caught aboard
The F/V EMMAJACK – Capt. Mike Harney  508-737-0363