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Potato Crusted Striper


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  • 4 striped bass fillets - (6 to 8 oz)
  • 1 cup salt-and-pepper seasoned flour
  • 2 cups grated skin-on red potato
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 large egg lightly beaten
  • 3 tablespoons vegetable oil
  • 1/4 cup chicken stock
  • 1/2 cup dry white wine
  • 2 green onions minced
  • 1 lemon juice only
  • 3 tablespoons chilled butter


Servings 4


Step 1

Dust fish with seasoned flour. Add some salt and pepper and the egg to the shredded potatoes and mix well. Press a 1/2-inch layer of potatoes onto the top of each fillet.

Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato-side down, into the hot oil. Cook for 3 to 4 minutes or until medium-brown.

Carefully flip fillets over and add remaining ingredients except butter to pan. Cook for another 3 to 4 minutes or until fish is just cooked.

Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan to a few tablespoons, remove pan from heat and whisk in chilled butter until melted.

To serve, drizzle sauce over fish.

This recipe yields 4 servings.

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