Posted on Monday Dec 27, 2010 at 5:30 PM
I really don't care much for the store bought "fish batters" in general as I prefer a lighter, crispier batter using "Tempura" flour to make my mix (your grocer has Tempura flour but you may have to ask where as it's not always with the regular flour).
Remove "ALL" red meat from your Striper/Hybrid filets.
Soak the filets in milk and place in the frig for a couple of hours. After soaking in milk, drain and dry the filets then cut into 1 1/2" chunks, sprinkle with salt and pepper, then dip fish in TEMPURA FLOUR mixed with "ICE COLD club soda", then deep fry at 375-400 degrees for 8 minutes.