Recipes
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)
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)