Print Recipe

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.