Crunchy Wild Striped Bass

  • 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


4 (3- to 4-ounce) portions trimmed, deboned and skinned wild striped bass or other firm white fish
1/4 teaspoon salt
Ground white pepper
2 tablespoons all-purpose flour
1 egg, beaten
1/4 cup whole-grain breadcrumbs or panko
2 tablespoons olive oil
Freshly squeezed lemon juice


  1. Sprinkle fish with salt and pepper, dust with flour, dip in egg, then coat in breadcrumbs.
  2. 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.



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