Lake Texoma

Because Life is Better at the Lake

Striper Recipes - On Beyond Pan-frying Your Catch


Writing and blogging for business and for fun, Mia Sherwood Landau works from her cabin in the woods on Lake Texoma, where she loves to knit and sew and and craft folk art whenever she's not writing or spending time on the water.

I know this subject is controversial around here, but it needs to be said - there are other ways to cook Striped Bass besides simply battering and frying. Striper is 'way more versatile than most most of us may realize.

You can do what I did and you'll be AMAZED at the variety of recipes available for Striper, but you have to type in "striped bass" to get the most results.

Even Martha Stewart gets into cooking striper with this easy recipe for Grilled Striped Bass:

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)

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.

North Carolina fisherman, Jeffrey Weeks, offers a variation on the fish-fry theme with his Best Ever Striped Bass recipe:

4 striped bass fillets (from 3 to 6 lb fish)
Italian salad dressing
1 cup flour
½ cup breadcrumbs
1 tablespoon Parmesan cheese
½ tablespoon garlic powder
½ tablespoon black pepper
Canola (or other) oil for frying

Filet fish leaving no bones. Place fillets in a bag and fill with Italian salad dressing, marinate for 1 hour.

Heat oil in large frying pan. Mix flour, breadcrumbs, Parmesan cheese, garlic and black pepper. Stir or shift well. Cover fillets in seasoned flour mixture. Fry two at a time for about five minutes on each side. Remove to paper towels and serve hot. Serve with fresh cut French fries.

And here's one for Baked Striped Bass In White Wine from Lake Texoma fishing guide, Dan Barnett:

11/2 lbs. striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice. Lightly grease a baking dish or pan.
Place chopped onions and wine in pan. Place fish on top and dot with small pats of remaining margarine.

Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork. Baste once or twice with pan juice.

While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan. Bring to a boil and reduce by half.

When fish is done, add pan juice and continue cooking until sauce is thick and bubbly. Pour over fish.

Come on now, go ahead and post your favorite Striper recipes below, because we're all catching 'em now and we need to cook 'em, too! They are definitely better fresh than frozen.

Tell us what you think!

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Lake Texoma Fishing Report from TPWD (Mar. 20)

Water stained; 54–57 degrees; 3.70’ low. Black bass are slow on shallow crankbaits, shakeyhead worms and spinnerbaits. Crappie are good on minnows and jigs. Striped bass are fair on slabs. Catfish are good on trotlines.