Mike Bailey's Broiled Striper

This is a simple and easy recipe that screams springtime. In spring I like to prepare

striper with spring ingredients -- in this case spring onions, broiled or grilled and then

steamed in foil. I use rice flour for the crust on the fish, as it makes it light and crispy.

You can use regular flour if you want. You can also substitute largemouth bass,

black seabass, California rock cod, walleye, or any other firm white fish.

This recipe serves two as a main course.

Prep time: 10 minutes

Cook time: 15 minutes

1 lb striped bass fillets
1 cup rice flour
1 lb green onions
5 T. olive oil
1 lemon, cut into wedges
Salt the striped bass well and set aside while you prepare the onions.Turn on the
broiler. Trim the root off the onions and trim the green part about halfway down.
Coat them in 2 tablespoons olive oil and salt well. Lay them down on a cookie
sheet or foil and put them under the broiler. Keep an eye on the onions, and
remove them when they start to blacken. Wrap them in foil and let them steam
inside. Heat the remaining oil in a saute pan over high heat. Dip the striped
bass fillets in the flour and shake off the excess. Saute the bass over
medium-high heat, flat (skin) side down for 4-8 minutes, depending on
the thickness. You want to do about two-thirds of the cooking on this side.
Flip the fillets and finish cooking for 2-4 minutes. To plate, lay down some
onions and top with the bass. Pour any remaining olive oil over as a sauce.
Serve with lemon wedges


Arkansas Game and Fish Commission

  • John Stein
  • 1-877-631-6005

Call Tony Castro:  (479) 295-0231
    or Mike Bailey:  (479) 366-8664