Recipes for Bass — Kelp (Calico) Bass, Sand Bass, Spotted Bass and Striped Bass

Ken Jones

Staff member
McClane’s Fish Buyer’s Guide: Striped Bass — (A) Flavor: mild (B) Texture: soft (C) Flake: large (D) Fat Content: moderate (E) Odor (Raw): mild (F) Color after Cooking: white (G) Cooking Methods: all methods

Posted by Ken Jones

From Pier Fishing In California, 2nd Ed. —The following recipe will work with any white-fleshed, low-fat content fish. It is especially good with bass, halibut, rockfish, lingcod and cabezon. It will also work well with fish like croaker and guitarfish.

(And, to be clear, there are many, many different recipes for frying fish. This is simply one, simple recipe.)

Basic Fried Fish


2 pounds of white fleshed fillets, cut into small serving portions
1 egg
1 cup milk
1 cup whole-wheat flour
1/2 cup white sesame seeds
1/2 cup cooking oil


Pat the fillets dry and then set them aside. In a shallow bowl, beat together the egg and milk. In another bowl, mix the flour and the sesame seeds. Season with salt and pepper. Heat the oil in a heavy skillet. Dip the fish pieces first in the egg and milk mixture and then in the flour and sesame seed mixture. Sauté in oil over a medium heat about 5-8 minutes, or until golden brown. Keep cooked pieces of fish in the oven (250 degrees) until all of the fish are finished cooking.

From Pier Fishing In California, 2nd Ed. — In the South, and in the Midwest to an extent, if you have fried fish you also need to have hush puppies. They are simple to make, inexpensive, and add a nice (and different) touch to your fish dinner. At my Horn of Zeese Restaurant in Boonville, we used to have a Friday Night Fish Fry complete with hush puppies. Unfortunately, the customers began to ask for the hush puppies all the time which sort of detracted from our special nights.

Hush Puppies


1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup milk
cayenne (red) pepper to taste
1 medium onion, finely chopped


Mix together the dry ingredients, including the onion. Break the egg into the meal and beat very well. Add milk, stir, and form into small balls. Drop into a deep hot fat fryer, preferably the same one the fish has just been fried in (and do the fish first).

Posted by Ken Jones on May 19, 2004

What's your best recipes for bass?

Posted by Daniel E.

Keep it simple and just put butter and red onion and couple of slices of lemon and dash of salt and pepper in belly and wrap in foil and cook in oven or BBQ for 25 minutes. And then serve with ice cold bottle of beer and nothing else so you can savor every last bite.

Posted by dompfapops

Sometimes the simplest is the best —

• Cut up fillets into a nice serving size, check for bones, and dry with a paper towel. DON'T SEASON!
• Make a batter using beer or water and Aunt Jemima Buttermilk Complete Pancake & Waffle Mix.
• Dip the dry fish in the batter and deep fry in vegetable oil 3 minutes turn 'em over and 3 more minutes.
• Let 'em cool on paper towels

Posted by SD Fisherman

Since Calies are a staple of my summer catch I've tried a number of different recipes with them, all excellent of course.

Baked Bass

Bake the fillets for about 10-12 minutes at 425 degrees, preheating first preferably covered by foil.
1.5 sticks of butter, melted to liquid slowly in a saucepan.
Squeeze in the juice of one medium lemon.
Add in about 1.5-2 tablespoons of finely chopped fresh parsley.
Season to taste with salt and ground white pepper.

This one is very easy and inexpensive, and pretty tasty ~Don aka SDF

Posted by plastik man

Take a generous sheet of foil...and make a bowl... Add 3-4 slices of butter and place on grill of bar-b-que. As butter melts and heats place fillets in foil bowl.. 2 minutes each side and remove fillet from bowl... Add 1-2 cups of salsa..preferably homemade but Pace medium will do well in a pinch...bring salsa to a simmer and add fillet back into the foil bowl with the salsa... another 2-3 minutes for all flavors to mix and voila' simple dinner... If you have the time...Mexican rice and beans go well.

Posted by Ken Jones on June 2, 2004

What's your best recipe for striped bass?

Posted by eelmaster

Gut and scale the fish, leaving the head on. Stuff the body with fresh herbs (taragon, basil, dill, lemon salt, pepper).
Lay the fish on a cookie sheet and pack with 1-2 lbs of rock salt. This will hold all moisture in. Bake at 375 for 45 minutes. Remove layer of salt and discard. The meat should flake off ready for consumption. Support UPSAC

Posted by Morone

I love striper many ways, but I usually keep it pretty simple... roasted with herbs, a little lemon and butter,pinch of cayenne, etc...

Posted by grapeape168

Ancient Chinese Secret

Hahaha. I would clean the fish thoroughly, making sure there are no traces of blood. Boil water in a large enough container to fit the fish in. Once the water is in a full rolling boil, slip the fish in and turn off the fire and keep the container covered tight. Soak 5 minutes per pound of fish, a bit more for those who like it cooked to death. Take the fish out, drain and let sit. While it's draining, in a pan heat up some vegetable or olive oil till it's hot drop in some garlic, green onions, soy sauce, and cilantro. Once it's popping it's ready to be poured all over the fish. Then you’re ready to serve. "The worst day fishing is better than the best day at work!"

Posted by sethook

Striped Bass w/ Tahini sauce on the side

After I get striper fillers, I marinated them in the following:


• One fine-chopped onion
• 8-10 Minced garlic
• 3-4 ounce lemon & lime squeeze mix
• Safeway All Seasoning (seasoned salt)
• oregano leaves
• parsley flakes
• cumin
• 6-8 table spoons coconut milk
• 3-4 table spoons Balsamic Vinegar
• garlic powder
• Fine Mid-Eastern margarine

Marinated only for 1 hour, then grill (20 min) & broil (5-10min) in oven.

The sauce in the bowl next to the pan is my side sauce:

• Tahini Sauce lightened by mixing some warm water in (takes while). Keep adding till it thins to taste.
• Add 3-4 table spoons lemon squeeze
• Mix in Olive oil to taste. After done mixing, add some more on the top, and add some cut pieces of fresh parsley leaves.

Posted by Ken Jones

8-10 garlic?

Posted by sethook

I love garlic, so I use a lot when marinating. If using bottled minced garlic, I would use at least 3 large tablespoons of garlic, if not 4 or 5.
Garlic is very good for your heart, and other things too!

Posted by TerryF

Very easy recipe:

Baked Striper in Italian Salad dressing

Can be done whole or in steaks and can leave skin on or remove skin depending on your preference.


• Clean and dress, remove scales if leaving skin on.
• Rinse well in cold water and pat dry and put into a tub or large bowl laying flat and put in refrigerator
• Make up the Marinade
• Get 2 to 3 packs of Good Season Italian mix
• Prepare as normal add about a table spoon of Paprika
• Mix well
• Pour on to the fish making sure then entire fish is covered and put back in refrigerator for at least 4 to 6 hour a full day is best

• Preheat oven to 375 degrees
• Place the fish in a large baking pan or cook sheet
• You can, if you prefer, put foil on the pan first with a little flour to prevent sticking
• Sprinkle a small amount of the marinade over the fish and add any additional seasoning (salt, pepper, Mrs Dash , ETC) . I put garlic cloves into cavity area.
• Place pan etc into oven, turn oven down to 350 degrees, bake for about 45 minute to an hour until the flesh or skin is a golden brown. During the cooking process sprinkle a little more of the marinade over the fish two times during cooking.

This recipe also works for other species—fresh and saltwater—but have not tried on shark yet. Goes good with tossed salad, pasta and dinner rolls

Posted by 2d — My current favorite:

Fish BLT

Salt and pepper two striper or rockcod filets
Dip in egg wash and coat with Panko bread crumbs
Deep fry until golden
Let rest

Mix mayonaise, mustard, relish (and other spices/herbs to taste).
Fry four slices bacon until crispy.
Toast two hamburger buns
Slice tomato and lettuce.
Build yourself a FBLT. Add Tabasco directly to the fish and spread mayo/mustard mixture on the toasted buns. Serve with fries.

Posted by tacofish

Striper Ceviche

Ceviche - supposedly born in Peru or Ecuador. Here's A quick recipe that's just too good to not post.


Two pounds of previously frozen Striper

• 1 lrg container of Safeway, Fresh, Pico De Gallo (found in produce section)
• 1 bunch of cilantro
• 4 medium lemons*
• 4 limes
• 2 medium jalepenos (seeds removed)
(*Substitute 6 medium lemons without lime)
• Garlic salt & pepper to taste


1. Squeeze the juice out of lemons/limes into a small container. Remove any seeds.
2. slice the thawed Striper in 1/4 - 1/2 inch chips and place into large container. The thinner the better.
3. Combine and mix juice to the fish. Refrigerate and mix every 15 minutes until fish becomes opaque (Approx 2 hours depending on thickness of fish slices).
4. Mince the Jalepenos.
5. Wash and chop the Cilantro including stems.
6. Add the remaining ingredients. Refrig for another 1/2hour. DO NOT DRAIN!
7. G-salt and pepper to taste.

Serve with tortilla chips.
Hint: Use a spoon to top Ceviche on chips. The chips will break if used to scoop. Spoon also allows the sauce to be added to the chip.
BTW: Why Previously Frozen Striper? Not all parasites will die in the citric acid. I'm pretty sure that they all die after being frozen. Something to do with cells bursting under the thawing process.
Fisherman — A jerk on one end waiting for a jerk from the other end...

Posted by phishinpat

I actually got this po' man lobster from another site. Actually, I've seen it on two or three sites.

7-Up Bass

• Wash and Cut your fish in 1" cubes, put aside.
* Butter (i used two cubes; had a lot of fish)
* About a can of 7-up
* Tablespoon of fresh minced garlic
• Bring 7-up to low boil, then put in butter. Reduce to a good simmer. Put in about 4-5 cubes of fish at a time.
• Cook for about 3-5 minutes then turn over to repeat. The cubes should float when they are done.
• Serve as is or as meat for fish tacos. Or serve with sour dough bread w/ spinach dip.

Posted by phishinpat

Cambodian style ceviche (more like a salad)

• Thinly slice your fish (halibut, striper, salmon)
• 4-6 limes
• salt, to taste
• fresh minced garlic, table spoon
• about half a head lettuce, shredded
• 1 slivered ripe mango
• fresh roasted peanuts, crushed
• fresh mint leaves and basil
• fine chopped jalapeno
• bean sprouts are optional

• Squeeze a juice from limes over the fish. Put aside for a few hours. While the fish sit in the fridge, you can start roasting your peanuts, mincing your garlic and so on.
• Take the fish out and drain some of the lime juice, not all. Then mix all of your ingredients together except for the mint, basil and peanuts, they will go on last, just sprinkled on.
• Served as an appetizer with crispy tostada shells, or thin tortilla chips. Or can be used as a main dish served with rice and other dinner dishes. To me it is best served with BBQ Korean ribs or steak.

Posted by tomaurand

Bass in Doritos

i use hot Doritos with a striper recipe that's to die for. Dredge fish fillets in crushed White Cheese Nips, dredge in egg mixture seasoned with salt and pepper, then dredge in crushed Spicy Doritos. You have to fry in pure butter for the full effect but dang, its awsome! Tom

Posted by bcooney on May 24, 2005

Striper Brandade (or any firm cooked fish)

I cooked the whole striper I caught last week and had two fat fillets left over; I made this dish last night from the leftovers. This dish is a southern European appetizer traditionally made from salt cod, and I have had it in restaurants before and this version with the striper turned out really well.


• 1 lb cooked fish (firm white flesh is best- like rock fish, halibut, striper)
• 1 1/2 lb mashed potatoes (about 4 large potatoes worth)
• 1 large or 2 small cloves of garlic chopped fine (or more if you like garlic)
• 3 tbs olive oil
• 2 tbs finely chopped fresh Italian parsley
• 1 tsp capers (optional
• salt & pepper
• lemon slice
• baguette or French bread (4 slices)


• Preheat broiler in oven
• In a medium saucepan heat the olive oil over medium heat and add garlic and cook for only minute or so.
• Then add potatoes and fish and parsley and salt and pepper to taste (if you are using capers use a little less salt, but in general about 1/2 tsp salt should be good. This is supposed to be fairly salty dish. Miix with a wooden spoon until it is pretty well mixed.
• Turn the heat down to low and cook for 10-15 minutes, stirring occasionally.
• While this is cooking brush the bread with a little olive oil on top and slip under the broiler for minute or two, just until it starts to brown.
• Remove from the broiler and top the bread with the fish mixture.
• Squeeze a little lemon on top then a couple of capers per slice.
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