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. It seems the potato of choice is yukon gold when it comes to these fillets.
Potato Crusted Striper
- 4 6 to 8 ounce striped bass fillets
- 1 cup flour seasoned with salt and pepper
- 2 cups red potato skin-on; grated
- salt and pepper
- 1 large egg lightly beaten
- 3 tablespoons vegetable oil
- 1/4 cup chicken stock
- 1/2 cup dry white wine
- 2 green onions minced
- 1 lemon juice only
- 3 tablespoons 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.