Crunchy Wild Striped Bass

Teresa Blackburn
  • Yield: 4 servings
  • Cook: 15 minutes


4-- (3- to 4-ounce) portions trimmed, deboned and skinned wild striped bass or other firm white fish
1/4teaspoon salt
-- Ground white pepper
2tablespoons all-purpose flour
1-- egg, beaten
1/4cup whole-grain breadcrumbs or panko
2tablespoons olive oil
-- Freshly squeezed lemon juice


  1. Sprinkle fish with salt and pepper, dust with flour, dip in egg, then coat in breadcrumbs.
  2. Heat oil in a medium skillet over medium heat. When oil is hot, add fish and cook over medium-low heat until golden brown on both sides and thoroughly cooked. Sprinkle with lemon juice.

Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.

Nutritional Info *per serving

  • Calories 250
  • Fat 13g
  • Cholesterol 120mg
  • Sodium 120mg
  • Carbohydrate 8g
  • Fiber 0g
  • Protein 24g