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
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