By Tiffany Haugen
After a day of striper fishing, nothing beats a good fish fry. Cut into small pieces, chunks of striper meat coat nicely with batter or a dip in egg/flour/breadcrumbs and fry up very quickly; the result yields a sweet, moist, tender treat. As tasty as fried stripers (or any white-meated fish) may be, however, there are alternative cooking methods for these versatile bass.
Fish is one of the healthiest proteins, and in order to keep the whole meal healthy, try steam-baking your next batch of stripers in parchment paper or foil. In the oven or on the grill, cooking fish in sealed packets locks in moisture and infuses flavor throughout the meat. With individual portions prepared this way, serving and cleanup are a breeze.
When filleting stripers or any fish caught in warm water, remove all bones and skin from the meat. Rinse away any slime or scales, prior to cooking.
For each packet:
4 to 6 ounces striper chunks/fillets
Salt, pepper and garlic powder to taste
1 teaspoon olive oil
1 teaspoon fresh lemon juice
2 tablespoons chopped tomatoes
2 teaspoons finely chopped chives or onions Three to four leaves fresh basil, chopped
Parmesan cheese for garnish 10-inch-by-10-inch square of parchment paper or foil
• Place fish chunks/fillets in the center of parchment paper or foil.
• Season with salt, pepper and garlic powder.
• Top with remaining ingredients.
• Fold parchment paper or foil, sealing all edges.
• Bake in a preheated 350-degree oven or on a medium-hot grill for 10 minutes.
• Garnish with Parmesan cheese if desired.
Editor’s note: For signed copies of Tiffany’s latest book, Cooking Seafood, send a check for $20 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489. This and other cookbooks can also be ordered at tiffanyhaugen.com. Tiffany Haugen is a full-time author and part of the new online series, Cook With Cabela’s. Also, watch for her on The Sporting Chef on the Sportsman Channel. Follow her on Instragram, Facebook and Twitter.