WIPER FISH RECIPES RECIPES

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PAN-FRIED BASS RECIPE | MYRECIPES



Pan-Fried Bass Recipe | MyRecipes image

This crisp, crunchy fish has just a fraction of the fat - and none of the mess - of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli.

Provided by Karen Levin

Yield 4 servings (serving size: 1 fillet and 1 lemon wedge)

Number Of Ingredients 11

1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon water
1 large egg white
¼ cup seasoned breadcrumbs
2 tablespoons cornmeal
4 (6-ounce) bass fillets, skinned
2 teaspoons vegetable oil
1 teaspoon butter
4 lemon wedges

Steps:

  • Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk.
  • Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture.
  • Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 10.9 g, CholesterolContent 139 mg, FatContent 7.5 g, FiberContent 0.9 g, ProteinContent 32.8 g, SaturatedFatContent 1.9 g, SodiumContent 485 mg

GRILLED STRIPED BASS RECIPE | MARTHA STEWART



Grilled Striped Bass Recipe | Martha Stewart image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

  • Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

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FAST BAKED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. —Judie Anglen, Riverton, Wyoming
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine North America
Calories 270 calories per serving
  • Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.
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GRILLED STRIPED BASS RECIPE | MARTHA STEWART
grilled striped bass recipe | martha stewart image
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
From marthastewart.com
Reviews 3.6
Category Seafood Recipes
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
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PAN FRIED WHITE FISH RECIPE | FOOD NETWORK
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From foodnetwork.com
Reviews 4.6
Total Time 12 minutes
Category main-dish
Calories 213 calorie per serving
  • In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.
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FAST BAKED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME
We always have a good supply of fresh fish, so I make fish recipes often. This recipe is my favorite because it is moist, tender and flavorful. —Judie Anglen, Riverton, Wyoming
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
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Calories 270 calories per serving
  • Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and, if desired, paprika. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.
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SMOKED WIPER RECIPE? - BIGFISHTACKLE.COM
Jun 30, 2019 · Lay your fillets in a deep glass baking dish. Mix one can of cream of mushroom soup with one can of cream of celery soup...with whole milk. Pour over the fish to just cover it. [/#0000FF] [#0000FF] [/#0000FF] [#0000FF] Bake at 350 for about 45 minutes to an hour. Longer for thicker fillets.
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Nov 18, 2021 · Beer Batter Fish Made Great. Garlic powder and paprika spice up this simple batter. The fish fries up light and crispy and beautifully golden brown. "This is a great beer batter fish recipe, and is very easy to do," says Linda Olar. "We often fish all day with friends, and then cook the fish afterwards out on deck.
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Mar 29, 2021 · Yes, those wipers were approximately six inches long. That is much larger than most wiper stockings we do. In fact, those fish were raised in hatchery ponds. They were raised over winter last winter to be stocked this spring. There are trade-offs with any stocking strategy. Yes, the larger the fish, the higher the survival rates.
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