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Chris did some deep sea fishing about 45 miles north of Boston and hooked a beautiful Sea Bass.  We fried it up 3 different ways on the griddle.  Beer battered, chicken parm style, and braised in butter.

Honestly I can’t say any one was better than the other.  The beer batter was thin but light and crunchy and highlighted the fish.  The chicken parm style had a more pronounced flavor from the breading and the herbs in the Italian bread crumbs came through clearly.  It had a great crunch!  The butter braised really highlights the freshness of the fish.  The fish more or less stands on it’s own with this one.  If you have REALLY fresh fish, butter braised works well.

Note:  The parm & beer batter will work well on thinner fillets.  A thicker filet will take longer to cook so use Med Low heat on the griddle or use the butter braise technique.

Link to video:  Griddling Striped Bass

Here are the details of each:

Chicken Parm Style:

Ingredients:

  • Fish Fillets
  • Italian Bread Crumbs
  • 2 Egg Whites
  • All Purpose Flower
  • LIGHT extra virgin olive oil

Beat the egg whites lightly.  Dip fish in egg white, then flower on both sides.  Shake off excess flower, dip fish back in egg white wash then in breadcrumbs and firmly press onto both sides.

Heat griddle to med-high.  Pour a thin pool of olive oil on it and let it heat up.  Lay fish in oil.  Every 2 min or so, squirt some additional oil around the bottom edge of the fish on all sides.

Once the first side is browned to your liking, flip and brown the second side.  Total cooking time will vary depending on the thickness of your fillet but should be around 6 to 10min.

 

Beer Batter Style

Ingredients:

  • Fish Fillets
  • Can of Beer
  • All Purpose Flower
  • Salt, Pepper, Cayenne to taste

Combine the beer flour and seasoning in a bowl and whisk. Continue to add flower until the batter reaches a rather thick consistency.  Slightly thicker than pancake batter.  The thicker you make it, the thicker the crust will be on your fish.

Heat griddle to med-high.  Pour a thin pool of olive oil on it and let it heat up.  Lay fish in oil.  Every 2 min or so, squirt some additional oil around the bottom edge of the fish on all sides.

Once the first side is browned to your liking, flip and brown the second side.  Total cooking time will vary depending on the thickness of your fillet but should be around 6 to 10min.

 

Butter Braised Style

Ingredients:

  • Fish Fillets
  • Butter
  • Salt, Pepper to taste
  • Foil or tray that can be folded into a pocket that will contain steam.

Fold the foil or tray into a form that can hold the butter and fish and can be closed to contain steam.

Season the fillet lightly with salt and pepper on both sides.  Heat griddle to med high heat.  Pour a pool of oil on griddle and sear fillet on both sides to your liking. Transfer to your foil or tray pocket with the butter in it and seal it up.

Cook on med heat for around 10min, cooking time will vary depending on the thickness of your fillet.  Test by breaking into the thickest part with a fork to make sure it is white and flaky.