You are here: Home » Recipes » Crunchy Wild Striped Bass Crunchy Wild Striped Bass Recipe by Chef Sarah Stegner Yield 4 servings Prep Cook 15 minutes This recipe from Prairie Grass Cafe in Northbrook, Chicago, is a perfect way to introduce kids to fish. Teresa Blackburn PrintEmail Ingredients 4 (3- to 4-ounce) portions trimmed, deboned and skinned wild striped bass or other firm white fish1/4 teaspoon salt Ground white pepper2 tablespoons all-purpose flour1 egg, beaten1/4 cup whole-grain breadcrumbs or panko2 tablespoons olive oil Freshly squeezed lemon juice Instructions Sprinkle fish with salt and pepper, dust with flour, dip in egg, then coat in breadcrumbs. Heat oil in a medium skillet over medium heat. When oil is hot, add fish and cook over medium-low heat until golden brown on both sides and thoroughly cooked. Sprinkle with lemon juice. Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.