Baked Hybrid Striped Bass
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Posted on Monday Jun 20, 2011 at 8:38 AM  
We did this at work for Sunday Brunch yesterday. It was pretty darn good:

Here's what I saw - Fillets were dredged in egg wash, then into a seasoned panko bread crumb mixture. Fillets were then seared on the flat-top, and baked in the oven.

I have no earthly idea what the bread crumbs were seasoned with.

So, what I would try, is this:

2 - 4 Hybrid Striper fillets
3 eggs
1 c milk
2 c bread crumbs, either panko (large crumb, available in the Asian food section), or the really small stuff that you can buy in a can.
2 T Old Bay Seasoning
2 T Mrs. Dash
2 T margarine, butter, oil, etc.

Preheat the oven to 350 degrees F. Heat a large cast iron skillet over medium heat.

Mix together the eggs and milk. Sift together the bread crumbs and both seasonings. Dredge the fillets through the egg wash, then into the bread crumbs, pressing the crumbs down into the flesh. Add the fat to the skillet, and brown the fillets on both sides. Transfer to a sheet pan and bake in the oven for 10 minutes or less, until the fillets just begin to flake with a fork.

Serve with lemon wedges.

Honestly, if you only have a couple fillets to cook, you can probably just cook the fillets completely in the skillet. However, if you have several fillets to cook, do the "finish in the oven" bit. Just multiply the quantities of the breading ingredients. If you notice that many of the crumbs are burning, wipe the skillet out and add fresh oil.
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Posted on Monday Jun 20, 2011 at 12:34 PM  
I can smell it now! I'll be right over.
Posted on Monday Jun 20, 2011 at 1:59 PM  
I was having lunch at Captain D's last week and asked the cook how long they deep fry their fish. Their answer was 4 minutes.
The next day I fried some similar size hybrid filet chunks for 4 minutes, and they were PERFECT.
Posted on Monday Jun 20, 2011 at 2:32 PM  
There is only one real "Captain D"!
Posted on Monday Jun 20, 2011 at 2:34 PM  
Well excuuuuuuuuuuse me. What was I thinking!
Posted on Tuesday Jun 21, 2011 at 5:25 PM  
Most fast-food seafood places have REALLY THIN fillets of fish. Just go to Captain D's or LJS, get a piece of fish, and pick all the breading/batter off. You should notice an piece of fish probably 1/4" thick at most. This makes for quick cooking times, and fast service.
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