Buttermilk Pan Fried Striper - Wayne Gustaveson

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wayne gustaveson

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For best results catch a small striper and have it for dinner the same day. When caught, immediately place fish on ice.
Fillet as soon as possible and put fillet back on ice. Cook the same day (do not freeze).

Trim red meat from fillet. Cut fillet in bite-size pieces and place chunks in buttermilk. Let chunks soak for at least an hour in the refrigerator. (striper cooks better in bite size chunks rather than whole fillets).

Mash Club cracker or Ritz cracker crumbs in a plastic bag. Add flour at a ratio of 1/2 cup cracker crumbs to one cup flour.

Heat 1/4 to 1/2 inch olive oil in frying pan over medium heat.

When oil is medium hot shake fillet pieces in cracker crumbs/flour and place in hot oil. The fillet should brown in about 3 minutes (if faster reduce heat).

Turn fillet over when golden brown. Dark brown means pan is too hot. When other side of fish chunk is golden brown fillet is done and ready to eat.
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