Actually an old technique for a new fish. I’ve used a reversed batter method for sautéing fish that I learned from Marion Morash via Sarah Chase successfully for a while now. It works beautifully for any relatively thin fillet that requires pan frying.
But I had Striped Bass that lends itself to grilling, baking or poaching. Looking for inspiration, I reached for Marion Morash’s Fish and Vegetable cookbook. She suggested that Striper could be successfully pan fried using the thinner ends and slicing the thicker pieces before dredging them in flour and egg.
She also suggested serving the fish on a bed of sautéed cherry tomatoes. I added some capers to the tomatoes, but the idea was seasonal and simple, and pretty much, perfect! This is more technique than an actual recipe. Amounts would depend on how many people you were serving.
Cut the Striper into relatively thin fillets. They don’t have to be too thin. Dredge them in seasoned flour. Shake off the excess flour and dip into an egg wash (egg and a bit of water.) Fry in a shallow amount of olive oil and a little butter.
The tomatoes are super simple and worth remembering as a side to any protein. Just cut a pint of cherry or grape tomatoes in halves. Saute a small onion and a clove of minced garlic in a small amount of butter, or a splash of olive oil and a little butter. Add the tomatoes, along with some salt, pepper and perhaps some fresh basil. Cook briefly until the tomatoes soften. Some capers right at the end add a nice vinegary touch.
Total winner! The fish was tender and flavorful. The coating is thin and crisp and lets the flavor of the fish shine.