Fried Striper Recipes That Are Crispy and Delicious

There’s something undeniably satisfying about a perfectly fried piece of striped bass, often affectionately called “striper” by seafood enthusiasts. This fish’s mild, slightly sweet flavor pairs wonderfully with a crispy, golden exterior, making it a favorite for both casual family dinners and special occasions.

Whether you’re a seasoned angler who caught your own striper or picked some fresh fillets at the market, frying it up is one of the quickest and most delicious ways to enjoy this coastal delicacy. In this post, we’ll dive into multiple fried striper recipes that ensure a crispy crust and tender, flaky fish every time.

From classic southern-style fried striper to a zesty Cajun-inspired version and a light, panko-crusted recipe for those seeking a healthier twist, these recipes are sure to become staples in your cooking repertoire.

Let’s get your frying pan ready and turn that fresh striper into a culinary masterpiece!

Why You’ll Love This Recipe

Fried striper is a fantastic dish because it combines simplicity with incredible flavor. The crispy coating locks in moisture, keeping the fish tender and flaky inside.

Additionally, the recipes featured here are versatile and approachable, perfect for cooks of all skill levels.

Not only is this meal quick to prepare — usually ready in under 30 minutes — but it also pairs beautifully with a range of sides and sauces. Plus, fried striper is a crowd-pleaser, whether you’re serving it at a family dinner or a summer cookout.

The recipes incorporate straightforward ingredients that you likely already have in your pantry, making it an accessible dish any day of the week.

Ingredients

• Striped bass fillets – 1 to 1.5 pounds, skin removed and cut into 4-6 pieces
• All-purpose flour – 1 cup
• Cornmeal – 1/2 cup
• Salt – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Garlic powder – 1/2 teaspoon
• Paprika – 1 teaspoon
• Cayenne pepper – 1/4 teaspoon (optional for heat)
• Buttermilk – 1 cup (for soaking)
• Egg – 1 large
• Vegetable oil or peanut oil – for frying, about 2-3 cups
• Lemon wedges – for serving

Equipment

• Large deep skillet or cast-iron pan
• Mixing bowls
• Whisk or fork
• Paper towels (for draining)
• Thermometer (optional, for oil temperature)
• Tongs or slotted spoon
• Plate lined with a cooling rack or paper towels

Instructions

1. Prepare the fish: Rinse the striped bass fillets under cold water and pat dry with paper towels. Cut into uniform pieces, about 3-4 inches long, for even cooking.
2. Soak in buttermilk: In a bowl, whisk together the buttermilk and egg. Add the fish pieces and let them soak for at least 15 minutes. This step tenderizes the fish and helps the coating stick.
3. Mix the dry coating: In a separate shallow dish, combine the flour, cornmeal, salt, black pepper, garlic powder, paprika, and cayenne pepper. Stir well to evenly distribute the spices.
4. Heat the oil: Pour the vegetable or peanut oil into your skillet, filling it about 1.5 inches deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle immediately.
5. Coat the fish: Remove each piece of fish from the buttermilk bath, allowing excess to drip off. Dredge thoroughly in the dry flour and cornmeal mixture, pressing lightly to ensure an even coating.
6. Fry the fish: Carefully place the coated fish pieces in the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
7. Drain and rest: Using tongs or a slotted spoon, transfer the fried fish to a plate lined with paper towels or a cooling rack to drain excess oil.
8. Serve: Serve the fried striper hot, garnished with fresh lemon wedges for squeezing. Enjoy immediately for the best texture.

Tips & Variations

For an extra crunch, substitute half of the cornmeal with panko breadcrumbs.

Try marinating the fish in seasoned buttermilk with a splash of hot sauce for a flavor boost.

If you prefer a gluten-free option, swap the flour with rice flour or a gluten-free baking mix.

For a Cajun twist, increase the cayenne pepper and add dried thyme and oregano to the seasoning mix. This variation brings a spicy Southern flair that’s perfect with remoulade sauce.

To lighten the dish, bake the coated fish on a parchment-lined tray at 425°F (220°C) for about 12-15 minutes, flipping halfway through.

Nutrition Facts

Serving Suggestions

Fried striper pairs beautifully with classic Southern sides such as coleslaw, hush puppies, or creamy mashed potatoes. A crisp green salad with a tangy vinaigrette also complements the richness of the fried fish wonderfully.

For a beachy vibe, serve with grilled corn on the cob and a spicy remoulade or tartar sauce for dipping. Don’t forget fresh lemon wedges to brighten the flavors just before eating!

If you’re interested in exploring more seafood delights, check out these recipes: Blackened Catfish, Shrimp Scampi, and Oven-Baked Salmon for more meal inspiration.

Conclusion

Fried striper is a delicious and straightforward dish that showcases the natural flavor of this prized fish with a crispy and flavorful coating. Whether you stick to the classic southern-style recipe or experiment with the variations, you’ll find this meal to be a reliable crowd-pleaser.

With its quick cooking time and simple ingredients, fried striper is perfect for weeknight dinners or weekend gatherings. The versatility of the seasoning and serving options means you can tailor it to your taste preferences and dietary needs.

So next time you have fresh striped bass on hand, give one of these recipes a try—you won’t be disappointed!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Fried Striper”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A crispy and flavorful fried striped bass recipe perfect for a quick dinner. The fish is coated in seasoned flour and fried to golden perfection.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 striped bass fillets (6 oz each)”, “1 cup all-purpose flour”, “1 teaspoon paprika”, “1 teaspoon garlic powder”, “1/2 teaspoon salt”, “1/2 teaspoon black pepper”, “2 eggs”, “1/4 cup milk”, “Vegetable oil for frying”, “Lemon wedges for serving”, “Fresh parsley, chopped (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Pat the striped bass fillets dry with paper towels.”}, {“@type”: “HowToStep”, “text”: “In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “In another bowl, whisk eggs and milk together.”}, {“@type”: “HowToStep”, “text”: “Dip each fillet into the egg mixture, then dredge in the seasoned flour.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a skillet over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Fry the fillets for 3-4 minutes per side until golden and cooked through.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and garnish with parsley and lemon wedges.”}, {“@type”: “HowToStep”, “text”: “Serve immediately.”}], “nutrition”: {“calories”: “350”, “proteinContent”: “35g”, “fatContent”: “18g”, “carbohydrateContent”: “10g”}}