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Random Quote: Aye Johnny, have you ever been lost at sea? No Cap'n, but I've been blown ashore many atime!
On the side of an Old Bay seasoning can is a recipe for crab cakes. Cook the striper until it flakes and substitute for crab meat, Striper Cakes are delicious!!
Another favorite at our house is a slab of striper and diced onions, green peppers, and mushrooms wrapped in aluminum foil with just a sprinkle of lemon juice and pepper. Wrap it all tight and cook on the BBQ for 10-15 minutes, hard to beat!
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One step ahead and you are a genius, two steps ahead and you are a misfit.
Try this it's from the noreast.com web site....... very good!
soupa de striper for the wife Servings:
Estimated cooking time: 1 hour Posted By: tattoo gene
Clean and filet your catch. Pre-heat oven to 350 degrees, then line bottom of large baking pan with generous amounts of fresh spinach. Rub both sides of filet with extra virgin olive oil and arrange filets on top of spinach. Chop fresh garlic to suite your taste and sprinkel on the filets along with salt pepper fresh basil and oregano place a thin slice of onion on top along with tomato neatly along the filet. Sprinkle generously with greated cheese. Crush one can of peeled tomatoes in your hands and pour over fish sprinkle with mozzarella cheese. Pour 1 and 1/2 cups of white wine around pan do the same with cappers. Cover pan with aluninum foil and bake for 45 min. remove foil and bake for another 10 min. Serve over linguini with juice from pan as your sauce Bon Appetit!!!!
Striper Salad, Poach filets in pan of water 1/2" to 1" deep, skin on, skin sidedown, season with Old Bay salt and pepper. Poach until meat begins to flake (careful not to overcook). When meat begins to flake with a fork, transfer filets to ice bath and chill. When chilled pat dry with paper towels. Mix chopped boiled eggs, salad cube pickles, pominto, and Miracle Whip with flaked filets (only the white meat ). Chill in the fridge for an hour or so. Get a big box of Ritz Crackers and a cold beer and enjoy.
*Clean and scale very fresh striper leave head and tail on
*Insert fish into black hip wader boot. Not the brown kind, very important.
*Add 1 cup of white wine to boot, seal and grill 30 min +/- until steam inflates boot.
*Take boot off grill and let rest briefly so the striper absorbs steaming liquid.
*Remove fish from boot and discard immediately.
*Serve boot with capers and dill.
Seriously, I love to catch them and blues on the fly, although I haven't yet developed a taste for them. Makes catch & release a whole lot easier.
Only if a Haddock would gobble up a olive & white clouser in 5 feet of water!
BillyD
BillyD - 6/23/2006 1:41 PM *Clean and scale very fresh striper leave head and tail on *Insert fish into black hip wader boot. Not the brown kind, very important. *Add 1 cup of white wine to boot, seal and grill 30 min +/- until steam inflates boot. *Take boot off grill and let rest briefly so the striper absorbs steaming liquid. *Remove fish from boot and discard immediately. *Serve boot with capers and dill. Seriously, I love to catch them and blues on the fly, although I haven't yet developed a taste for them. Makes catch & release a whole lot easier. Only if a Haddock would gobble up a olive & white clouser in 5 feet of water! BillyD
Wow........ I never heard of anyone disliking striperso much they would compare it to a boot, bluefish yes but not striper. Try the recipe I posted above, my wife loves it and shehas more of a taste forcod and haddock.
__________________ The powers not delegated to the United States by the Constitution, nor prohibited by it to the States, are reserved to the States respectively, or to the people.
Now that fish would have would have gotten me $50,000 first place by +11lbs, did it eat the whole chum pot? Just Kidding!
Also try, If you like "creamy sauces" wrap up serving size pieces with aluminum foil on pan smothered in a creamy Italian dressing at 325F for 15-20 mins depending on filet thickness.
Beer Batter - Look for McCormik Golden Dipt Beer Batter at your local supermarket. Get a deep fryer if you dont have one, Use 2 forks and "hold" each piece in oil for a few seconds before letting go, if you just drop them in they get stuck to basket and each other also do like 4-5 pieces at a time. I dont reuse the oil so I will deep fry french fries/seasoned fries before cooking fish.
Striper Almondine
Ingredients:
2 8-ounce striper filets (with red meat cut out of filet)
1 beaten egg
1/2 cup flour
salt and pepper to taste
2 tablespoons olive oil / 2 tablespoons butter
1 clove garlic, minced
1/4 cup cup onions, finely sliced
1/3 cup almonds, sliced
2 tablespoons chopped parsley
1/3 cup chicken stock
pinch of fresh cracked black pepper
2 tablespoons white wine or water
Method:
Dredge the filets in the egg and then the flour mixed with salt and pepper.
Place the olive oil/butter blend in a heavy, large saut? pan and cook over medium heat. Remove the filet when they just turn flaky and place on serving plates.
Into the same pan, add the garlic and onions, saut? over medium heat for 2 minutes. Add the almonds and parsley and cook for one minute. Add the chicken stock, a pinch of fresh cracked black pepper, and the white wine (or water) and continuing cooking until the liquid is reduced by one-half.
Spoon the Almondine mixture over each filet and serve.
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I am lazy I just put it in AL foil on the grill and sprinkle either some jerk seasoning, seasoned salt or lemon pepper. If I have onion or pepper to cut and add to it that is a bonus. I will say that I like to fry striper too.
striper recipe 
