01-25-2004, 12:00 PM
[cool][blue][size 1]Great report BigE. Thanks for lighting up our lives...and making us all jealous.[/size][/blue]
[#0000ff][size 1]I am a published author on fish recipes. I could bury you in possibles. Shoot me a PM with some idea of how good of a cook you are already and what kind of recipes you like best...frying, baking, broiling, etc.[/size][/#0000ff]
[#0000ff][size 1]In a nutshell, the firm white flaky flesh of stripers is good just about any way you want to fix it. The larger the fish, the more it lends itself to either cutting into steaks...for the grill...or whole baking in the oven for a crowd.[/size][/#0000ff]
[#0000ff][size 1]I have taken quite a few stripers in that size range when I lived in Sacramento. I usually filleted them and either fried or grilled them. The fillets are thick enough that you can cut mini-steaks from the fillets.[/size][/#0000ff]
[#0000ff][size 1]The larger the striper, the more of that "red flesh" you will find along the sides...between the flesh and the skin. This is the sensory tissue that they use for finding prey through vibrations...or being warned of predators when smaller. Use a sharp knife to slice this dark material off the fillets for a milder tasting end result.[/size][/#0000ff]
[#0000ff][size 1]If you cook the fillets on the barbecue, you should use one of those "baskets" that the fillets can be secured inside...to keep them from falling apart when they start to get done. Baste them with lemon butter and seasonings as they cook. As George pointed out, they cook quickly and should not be overcooked.[/size][/#0000ff]
[#0000ff][size 1]For deep frying, I shake the water-moistend mini fillets (cross cut steaks from the whole fillet) in a dry coating mix. I make that from 50/50 Bisquick and yellow corn meat. I add garlic powder, a little salt and some pepper (mixture of black and cayenne) to the dry mix. [/size][/#0000ff]
[#0000ff][size 1]I use about two inches of peanut oil in a deep pan. Get it hot...at least 375...before adding the fish. That helps seal the moisture in quickly and makes a crisper coating. Remove when the coating is a nice brown.[/size][/#0000ff]
[#0000ff][size 1]You can also "oven broil" the thin cut mini fillets...or the whole fillet itself. Lay the fish on a cookie sheet lined with aluminum foil. Squirt on some lemon juice and allow to sit for about 15 minutes. Dot with butter and sprinkle on some seasoned salt and pepper. Preheat the oven to 350 and bake the fillets for about 10 minutes. Squirt on some more lemon juice and some melted butter (you can premix a lemon and butter mixture). Put them back in the oven under the broiler (not too close to the top) for another 3-5 minutes...until the tops of the fillets start to get some brown on them. Use a fork to check for done. They will flake easily when done.[/size][/#0000ff]
[#0000ff][size 1]One of my favorite ways to cook nice white flaky fish is plain old sauteeing in garlic butter. Melt a cube of butter in a good saute pan and stir in a tablespoon of minced garlic once the butter is hot Don't cook the garlic before adding the fish. Lay the fillets in and keep the heat just high enough to sizzle the fish without smoking or spattering. Turn the fish once when the first side gets brown. Brown the second side and check with a fork for being done. Serve with fresh french bread and dip the bread in the leftover garlic butter from the pan. NASTY.[/size][/#0000ff]
[#0000ff][size 1]Let me know if you want anything more (or less) exotic. I love fish cookery.[/size][/#0000ff]
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[#0000ff][size 1]I am a published author on fish recipes. I could bury you in possibles. Shoot me a PM with some idea of how good of a cook you are already and what kind of recipes you like best...frying, baking, broiling, etc.[/size][/#0000ff]
[#0000ff][size 1]In a nutshell, the firm white flaky flesh of stripers is good just about any way you want to fix it. The larger the fish, the more it lends itself to either cutting into steaks...for the grill...or whole baking in the oven for a crowd.[/size][/#0000ff]
[#0000ff][size 1]I have taken quite a few stripers in that size range when I lived in Sacramento. I usually filleted them and either fried or grilled them. The fillets are thick enough that you can cut mini-steaks from the fillets.[/size][/#0000ff]
[#0000ff][size 1]The larger the striper, the more of that "red flesh" you will find along the sides...between the flesh and the skin. This is the sensory tissue that they use for finding prey through vibrations...or being warned of predators when smaller. Use a sharp knife to slice this dark material off the fillets for a milder tasting end result.[/size][/#0000ff]
[#0000ff][size 1]If you cook the fillets on the barbecue, you should use one of those "baskets" that the fillets can be secured inside...to keep them from falling apart when they start to get done. Baste them with lemon butter and seasonings as they cook. As George pointed out, they cook quickly and should not be overcooked.[/size][/#0000ff]
[#0000ff][size 1]For deep frying, I shake the water-moistend mini fillets (cross cut steaks from the whole fillet) in a dry coating mix. I make that from 50/50 Bisquick and yellow corn meat. I add garlic powder, a little salt and some pepper (mixture of black and cayenne) to the dry mix. [/size][/#0000ff]
[#0000ff][size 1]I use about two inches of peanut oil in a deep pan. Get it hot...at least 375...before adding the fish. That helps seal the moisture in quickly and makes a crisper coating. Remove when the coating is a nice brown.[/size][/#0000ff]
[#0000ff][size 1]You can also "oven broil" the thin cut mini fillets...or the whole fillet itself. Lay the fish on a cookie sheet lined with aluminum foil. Squirt on some lemon juice and allow to sit for about 15 minutes. Dot with butter and sprinkle on some seasoned salt and pepper. Preheat the oven to 350 and bake the fillets for about 10 minutes. Squirt on some more lemon juice and some melted butter (you can premix a lemon and butter mixture). Put them back in the oven under the broiler (not too close to the top) for another 3-5 minutes...until the tops of the fillets start to get some brown on them. Use a fork to check for done. They will flake easily when done.[/size][/#0000ff]
[#0000ff][size 1]One of my favorite ways to cook nice white flaky fish is plain old sauteeing in garlic butter. Melt a cube of butter in a good saute pan and stir in a tablespoon of minced garlic once the butter is hot Don't cook the garlic before adding the fish. Lay the fillets in and keep the heat just high enough to sizzle the fish without smoking or spattering. Turn the fish once when the first side gets brown. Brown the second side and check with a fork for being done. Serve with fresh french bread and dip the bread in the leftover garlic butter from the pan. NASTY.[/size][/#0000ff]
[#0000ff][size 1]Let me know if you want anything more (or less) exotic. I love fish cookery.[/size][/#0000ff]
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