By Capt. Gus
A look at history tells us that seafood was plentiful, and that striped bass, eels, clams and lobster shared the table with turkey at the Pilgrim’s first Thanksgiving. So, the story goes…the Wampanoag Indians not only taught the Pilgrims how to catch fish for food, but also how to use it as fertilizer for their corn and vegetable crops. The sweet tasting meat of striped bass became so popular with the new world settlers, that some wonder why turkey has the featured position on today’s Thanksgiving platter.
So, if you, like many, are tired of turkey, consider trying one of the fish “recopies” listed below.
NOTE: These recipes work well for hybrid, striped bass, spotted/largemouth bass or any other mild tasting fish filet.
Buttermilk Bread Crumb Crust Fillets
This crust makes the outside of the fish crunchy and the inside is moist and flaky. It serves four guests, and you’ll be out of the kitchen in a half hour.
4 8-ounce striped bass fillets
2 cups buttermilk
3 cups seasoned bread crumbs
2 tablespoons vegetable oil
1 lemon cut in wedges
Preheat oven to 400 degrees. Pour buttermilk into a bowl and place fish in the buttermilk. Next, dredge the fillets in bread crumbs; coat the fish very well by patting on extra crumbs. Place prepared fillets on an oiled baking tray. Bake for 18 to 20 minutes until bread crumbs are golden brown and fish is flaky, but firm. Serve with a fresh slice of lemon.
Michelle Armstrong’s Pretzel Fish
Buttermilk
2 egg whites
2 cups of pretzels (crushed)
1 tsp thyme
Pepper to taste
Soak filets in buttermilk for ten minutes. Mix pretzels, thyme and pepper. Dip fish in egg, then in pretzel mix. Coat both sides. Pan fry until light brown and crispy.
Spanish Style Striper
1/8 cup olive oil
1 diced (or sliced) white onion
fresh garlic to taste
1 chopped red bell pepper
1 tsp. cayenne pepper or paprika
Salt to taste
1 cup white wine
Heat olive oil to medium high. Add onion, fresh minced garlic and red bell pepper. Sauté until tender. Place fish filets directly on top of the simmering mixture. Allow fish to cook approximately 7 minutes. Turn filet over. Add 1 cup of white wine and allow it to evaporate. Add salt and cayenne to taste, and add more bell pepper if desired. Cover for 10 minutes with heat on very low.