Gus & John Dodsons’s Fried Fish Ideas

Zatarain’s Seasoned Fish Fry Mix is the worst kept secret recipe in any grocery store. It is printed on the back of the box. This Southern style mix is available for only a couple of dollars.

An easy and delightful recipe from Capt. Rick Rodriquez is to mix:
-1 cup of flour
-1 cup of corn starch
-1 tablespoon of salt

Coat fish with mix and fry in a shallow pan using Grape Seed Oil. This oil allows the use of a little more heat than other oils without burning, and results in a crispier fish. Fry until filets are golden brown. Serve and enjoy.

Striped Bass Fillets in a Buttermilk Bread Crumb Crust
This crust makes the outside of the fish crunchy while the inside is moist and flaky. The recipe can also be used on catfish, cod or other mild fish filets. Serves 4 guests.

4 – 8 ounce striped bass filets
2 cups buttermilk
3 cups seasoned breadcrumbs
2 tablespoons vegetable oil
1 lemon cut in wedges

Preheat oven to 400 degrees. Place fish in the buttermilk. Coat filets heavily in breadcrumbs Place prepared filets on an oiled baking tray. Bake 18 to 20 minutes until breadcrumbs are golden brown and fish is flaky, but firm. Serve with a fresh slice of lemon. Recipe courtesy of Tim Schafer’s at Lake Norman (704 483 9127).

John Dodson of Mooresville, NC prefers Coconut Flavored Stripers

-Canola Oil
-1/2 cup plain bread crumbs
-1/2 teaspoon salt

– 2 pinches ground cayenne pepper
-1-1/2 teaspoons Chinese 5 Spice powder
-1 cup shredded coconut
-2 egg whites
-1 lb. Striper filets

Heat 2 inches of oil over medium heat. (A cube of bread should brown in a 10 count when oil is ready). Season bread crumbs with salt, cayenne pepper & 5 Spice. Toss with coconut.

Lightly beat egg whites. Dip filets in egg white, then coat with coconut breading. Fry 4 to 5 minutes until evenly golden & crispy. Enjoy!

The last recipe is from Lake Norman fishing guide, Captain Craig Price. His Grilled Cajun Striper is wonderful.

-Wash and pat dry striper filets
-Brush entire filet with light coat of virgin olive oil
-Sprinkle with dry Cajun “rub” to desired coverage & spiciness
-Place directly on preheated grill & cook over low heat until meat is white & flaky, but moist.

Tips from Capt. Gus:

Keep fish alive or on ice until you are ready to clean them. For tastier fish, try to cook and eat them the same day they are caught.