Potato Crusted Striper Recipe - Cooking Index
Potato Crusted Striper Recipe - Cooking Index
Take a little extra time to clean up your striper fillets. Remove the skin and any of the dark, fatty areas along the center of the fillet. Make 'em pretty and they'll taste better once cooked.
Type: Fish| 4 | Striped bass fillets - (6 to 8 oz) | |
| 1 cup | 62g / 2.2oz | Salt-and-pepper seasoned flour |
| 2 cups | 474ml | Grated skin-on red potato |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Egg - lightly beaten (large) | |
| 3 tablespoons | 45ml | Vegetable oil |
| 1/4 cup | 59ml | Chicken stock |
| 1/2 cup | 118ml | Dry white wine |
| 2 | Green onions - minced | |
| 1 | Lemon - juice only | |
| 3 tablespoons | 45ml | Chilled butter |
Dust fish with seasoned flour. Add some salt and pepper and the egg to the shredded potatoes and mix well. Press a 1/2-inch layer of potatoes onto the top of each fillet.
Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato-side down, into the hot oil. Cook for 3 to 4 minutes or until medium-brown.
Carefully flip fillets over and add remaining ingredients except butter to pan. Cook for another 3 to 4 minutes or until fish is just cooked.
Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan to a few tablespoons, remove pan from heat and whisk in chilled butter until melted.
To serve, drizzle sauce over fish.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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