Our recent trip to Havasu were had a decent catch of stripers. Having friends over tonight for my traditional 3 prep cook. I do some in the pan over a bed of bell peppers, onions and white wine. Next is breaded and pan fried. The last prep is Cajun baked. That's the way its always been and everybody enjoys it. Any last minute suggestions to an addition?
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I’ll be honest I didnt read that as stripers…. -
Disregard my comment that I was about to make, I realized there's only one p in the word.Comment
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Yeah, I too really read that title wrong and had to do a double take. Boy for me it's hard to beat fish and some form of fried taters. Or if you're doing tacos with the Cajun baked one, maybe a fruit salsa, mango might be awfully stereotypical with fish tacos but man it works. I love the idea of having it 3 ways, all bases and preferences covered.Comment
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Well, I actually read the title correctly. At least there is one mind on here that’s not in the gutter! 😜🤣 Also we used to have our share of rockfish in the Chesapeake Bay, which is of course a type of striped bass. All three of your preps sound good to me. Why mess with a winning formula?Comment
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Blackened striper is incredible. It has to be done outdoors because of the smoke. Blackening seasoning can be very spicy or mild, either way it’s good. Our way is most likely not the gourmet way. We cover the filets in squeeze butter, then roll in the seasoning, then its on to some very hot cast iron. I have a Lodge cash iron pizza stone that works good as does a #12. Wagner skillet. As long as you don’t run out of beer people will eat this until there is none left. I’ve seen men eat 2 lbs of this apiece.Comment
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Ohh...this is about fish...Comment
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