STOP right here. I promise you, that this is the best striper recipe and the only striper recipe you will ever use again when you cook striper, white bass, crappie or even blue gill. Hands-down family favorite, friends all love it. If I could give it more than a 10 out of 10 rating I would.
I normally have to be in the mood to cook and eat fish, it’s just one of those things that isn’t typically something I gravitate towards for a meal unless I’m thinking about it. Normally I’d go for red meats like beef. But, after discovering this striper recipe, I could eat this every night of the week and not be mad about it.
Striper Recipe – Best Recipe for Striped Bass, White Bass, Crappie or Blue Gill
Striper fillets (or white bass, crappie, blue gill etc.)
Louisiana Kitchen Crispy Fish Fry Seasoning
Frank’s Red Hot Wing Sauce
Canola cooking oil
- In a skillet, or deep fryer, add enough canola cooking oil to cover the fillets by at least 2 inches (must be enough to float them when they are cooked). Heat on medium-high until the temperature of the oil is hot enough to sizzle when you test it by sprinkling in a few crumbs of the seasoning.
- While waiting for the oil to get hot, prepare your fillets by making sure that all blood-lines are removed. Then, cut up the fillets into nugget sized chunks (our preferred method – you don’t have to, if you prefer full fillets).
- Soak the fillet pieces in a bowl of Frank’s Red Hot Wing Sauce for 1-2 minutes.
- Then, transfer your Frank’s coated fillets into a bowl of Louisiana Crispy Fish Fry seasoning, making sure to completely coat the fillets in the fish fry seasoning.
- Once the fillet pieces are coated, carefully place them into your pan of frying oil and cook until the fillets begin to float. Depending on the thickness of your fillets, this can take anywhere from 1-5 minutes. Be careful not to burn them. If your oil is getting too hot, turn down the temperature or remove it from the burner for a second. If it gets too hot, the fillets will not cook properly and be burnt on the outside before they are fully cooked inside.
- Once the fillets are golden brown and floating in the oil, use tongs to remove them from the oil and place them onto a plate or baking sheet that has been covered with a few layers of paper towels to absorb the oil. They should easily flake apart when poked with a fork.
IMPORTANT: Do not stack the fillets on top of each other on the paper towel plate when you first remove them from the pan. Doing so, will cause the crispiness of the seasoning to become soggy. Keep the fillets separated on the plate to cool to a temperature that is safe to eat.
That’s it! Your fillets are ready to eat. We like to pair ours with coleslaw. You can dip them in tartar sauce if you prefer, we like Louisiana’s tartar sauce or homemade. But, the fillets are so good you don’t really need to dip them in anything.
Did you like this striper recipe? Let us know! Comment below and tell us what sides you like to pair with yours. We only ever do coleslaw, so we are open to new ideas! Share pictures of your catch and cook on instagram and tag us @texasbassanglerpro to be featured.
Keep on rippin’ y’all!
Texas Bass Angler