I’ve been catching tons of striper on Murray lately but have no clue how to eat them. Any ideas?
well depends on whether or not you have teeth, but i’d say chewing them is the preferred method…lol lots of good recipes around from frying, baking, grilling… cut some fillets into 2 inch strips and fry them up. Remove the red meat and you will love it… Maybe someone will post a link to some favorite recipes…
Team Shad Up & Fish
If you’ve had fun catching fish on the transom bait, you are welcome…
I’ve spent about 85% of my life’s wages on fishing, the rest I just wasted…
They are great for frying. I use a beer batter and its terrific. This weekend I used striper to make crab cakes. I just cubed the meat and steamed it with some Old Bay. Used a generic crab cake recipe from the net, and that was it. Turned out great, and my kids devoured them.
bacon wrapped over charcoal salt pepper garlic before wrap then hit it with old bay after wrapping. Gotta keep a close eye on it or it will burn to ash.
Make sure all red meat is gone
“Sea~N~Stripes”
21’ Hewes Craft Custom
115 Evinrude
Striper are horrible … give all you can catch to me and I’ll dispose of them accordingly … 
You can use Uncle Buck’s fish batter (Bass Pro Shops) or Everglades (Publix) and pan fry or grill or deep fry accordingly …
Very nice tasting fish (freshwater) … not quite as good as Crappie but still very very good …
it’s my Wife’s fault we HAVE to fish now!!!
2005 Sea Pro 2100cc / Yamaha 150hp 4-Stroke
Just make sure you get all the red meat off of the fillet. You have to leave a little meat on the skin to avoid it then cut the red line out. My favorite is beer battered (1/2 autries seafood, 1/2 flour, baking powder (never really measure) and beer till it’s the right consistency. Coors Banquet beer is the beer of choice, perfect for cooking and drinking.
Wellcraft V-20 sportfish with a 200 Evinrude
Cut into thin strips 3/4" deep fried 3/4 corn flour 1/4 yellow corn meal. Peanut oil is my favorite! Save the grill for ribeyes! Just my opinion:stuck_out_tongue:
Kevin Lybrand
A good sharp electric fillet knife is what I use to clean them and remove the red meat which is a must. It will be between the meat and the skin.
I fry mine but my wife prefers it grilled. Rub the filet in olive oil and lemon pepper. Toss it on the grill.
I’ve also coated it with a Parmesan and Panko bread crumb mixture, drizzle some melted butter on top so it will brown and cook it in a 400 degree oven.
War Eagle 754 Ducks Unlimited - Yamaha 75
Put the skin-on filets on the smoker (I use mesquite but wood is a personal choice) for 3-4 hours or until it flakes easily. Remove skin (and dark meat), break-up filet into small flakes. Mix with Chopped onions, softened cream cheese and seasoning blend of choice. Serve on crackers or as a dip for chips.
Too many fish, Too little time!
I mostly deep fry with House Autry, but have bacon-wrapped over charcoal, baked with parmesian coating, foil-packed with peppers and onion on the grill, and even stewed like catfish. Get all the red out and it’s the best eating fish around! Big or small, doesn’t make a difference:smiley:
Xpress HB-22
175 Yammy Jammer
I make a fish stew using grilled striper , had people think it was chicken! I use potatoes, onions, celery oldbay and milk
Lots of great recipes in this thread never get tired of cooking different meals of fish.Good stuff guys.
TOM GITTO
I found some pics on my phone, so I figured I would share. Fired and fish cakes. I’m hungry
That looks good! I gotta try that.
Kevin Lybrand
never caught one but i bought a piece from sellsfish a while back and blackened it. turned out great!
okay … the pics won’t upload … what am I doing wrong now???
Let me try this the old way …
Since we’re posting pics and all …
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it’s my Wife’s fault we HAVE to fish now!!!
2005 Sea Pro 2100cc / Yamaha 150hp 4-Stroke
Looks awesome…makes me hungery this morning. Law crusher, u leave the bloodline in down the center? Ever get strong fishy bite or two?
“Sea~N~Stripes”
21’ Hewes Craft Custom
115 Evinrude
quote:
Originally posted by MurrymakerLooks awesome…makes me hungery this morning. Law crusher, u leave the bloodline in down the center? Ever get strong fishy bite or two?
“Sea~N~Stripes”
21’ Hewes Craft Custom
115 Evinrude
Nope, but then again I usually soak my fish in a lemon/water solution for 1-2 hours prior to cooking them … This way I barely, if at all taste any “fishiness” … This usually works well for anything you leave a bloodline in and Spotted Sea Trout - which we rarely keep to eat … not when you can have Sheepshead & Redfish & Snook & Black Drum … da@nit!! now I’m hungry … Guess we’ll just have to content ourselves with the Tuna & Mahi & Yellowtail Snapper we brought back from the Keys last month!!!
it’s my Wife’s fault we HAVE to fish now!!!
2005 Sea Pro 2100cc / Yamaha 150hp 4-Stroke