Striped Bass Seared With Honey And Ouzo Recipes

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FRIED BASS



Fried Bass image

I made this while camping. It was a break at camp when nobody was there, so I picked up some worms at the trading post and went off to fish down at the lake. I caught 12 bass with the help of my dad, who came down there after he played guitar at the trading post. It was 7:00 when I brought them all back to camp and thought to eat them since everyone already ate dinner while I was gone. So I fried them up in some crushed chips leftover from lunch. Yum, yum, yum.

Provided by Mr. Greekagojun

Categories     Seafood     Fish

Time 25m

Yield 3

Number Of Ingredients 9

1 cup peanut oil for frying, or as needed
3 eggs
1 tablespoon water
3 (6 ounce) fillets striped bass fillets, skinned
1 teaspoon Cajun seasoning
1 teaspoon lemon pepper
½ cup flour
1 (1 ounce) package salt-and-vinegar potato chips, crushed
1 lemon, cut into wedges

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
  • Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
  • Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 466 calories, Carbohydrate 25.7 g, Cholesterol 301.4 mg, Fat 22.3 g, Fiber 2.7 g, Protein 41.7 g, SaturatedFat 4.5 g, Sodium 629.6 mg, Sugar 0.8 g

CHEF JOHN'S MISO-GLAZED BARRAMUNDI



Chef John's Miso-Glazed Barramundi image

This miso-glazed recipe features Barramundi, a mild, flaky, white-fleshed fish that you'll probably be seeing more and more due to its reputation as a sustainable, eco-friendly seafood. It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.

Provided by Chef John

Categories     Seafood     Fish

Time 15m

Yield 2

Number Of Ingredients 6

2 tablespoons yellow miso paste
2 tablespoons seasoned rice vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
2 (5 ounce) barramundi (Asian sea bass) fillets
1 teaspoon vegetable oil

Steps:

  • Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
  • Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
  • Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 13.3 g, Cholesterol 58.6 mg, Fat 5.9 g, Fiber 0.4 g, Protein 28.5 g, SaturatedFat 1.1 g, Sodium 1585.9 mg, Sugar 11.7 g

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