Lake Texoma Striper Recipes

Lake Texoma Striper Recipes

Texoma Fried Striper – Jon’s Favorite

In one bowl mix

2/3 cup of water
1/3 cup of yellow mustard
5 TBS of Balsamic vinegar


I use the Louisiana seasoned fish fry in the blue and white bag.

Then I add a little of the following

lemon pepper
onion powder
garlic powder
Blackened seasoning (optional)
hand full of instant potato flakes for extra crunch & crispness

Cut the Striper into chunks size of a tater tot or into strips like a fish stick. Let the pieces soak in marinade for about 5 minutes. Then coat with seasoned fish batter and fry at 350 degrees till golden brown.

Blackened Striper – Jon’s Favorite

You will want to do this outside because it will smoke some.

I melt some butter to dip the fillets into, then pull them out and shake off the excess butter. Sprinkle Zatarains Blackened seasoning on both sides.

Cook in a hot skillet with nothing in it. The butter will keep it from sticking to the skillet. You dont want to over cook the outside but it is normal for it to get dark on the outside. Cook the fillets till they are good and white all the way through the thicker part of the fillet. You will find this is good the next day as well either cold or heated back up.

Beer Battered Bass 

2 pounds bass fillets
lemon juice
salt and black pepper to taste
1/2 cup peanut oil
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer
Slice fillets into 2-inch strips. Sprinkle with lemon juice and roll in flour seasoned with salt and pepper. Prepare batter by combining flour, salt and cayenne pepper, then gradually blend in beer until thoroughly mixed. Heat oil in cast iron dutch oven or fish fryer. Dip fillets in batter and fry until golden brown (2 minutes on average). Drain on paper towel to remove excess grease. Serve with hot sauce or tarter sauce.

Baked Striper with Spiced Shrimp Stuffing

This recipe is for one, 2 pound striper filet, feeding about four people.

The Shrimp Stuffing:

1/2 pound shrimp, peeled, deveined and rinsed

1 tablespoon margarine

1/4 teaspoon cayenne

1/4 teaspoon thyme

1/8 teaspoon oregano

1/2 tablespoon Worcestershire sauce Striped Bass

1/2 tablespoon brown spicy mustard

1/4 cup finely chopped celery

1/4 cup shredded carrot

1/4 cup finely chopped onion, vidalia preferred

1 tablespoon grated lemon peel

2 to 3 cups soft bread crumbs

How To Work It:

 After can of beer is warm, and you have all of ingredients ready, take a cast iron skillet and heat it to a medium-high temperature.

Grind and mix cayenne, thyme, oregano, and red pepper.

Melt margarine, add spice mix, Worcestershire sauce and mustard. When this bubbles up add shrimp. Stir and shake pan while shrimp cook until opaque and curled. Chop up shrimp into bite size pieces. Add beer, celery, carrot, onion, lemon peel and cook another 3 minutes. Mix in bread crumbs until desired consistency is achieved. It depends on own desires, some like it very moist, some like it drier. Continue to heat on a low heat until fish is ready to be put in oven.

The Ingredients for Fish:

2 pound striped bass filet

1/4 teaspoon onion powder

1/4 teaspoon nutmeg

1/4 teaspoon thyme

1/2 teaspoon cayenne

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 tablespoon chili powder

1 tablespoon margarine

Heat oven to 425 degrees.

Combine all spices in a bowl and grind ’em up real good.

In a baking pan that has been greased lightly with margarine, or sprayed with no-stick cooking spray, pile stuffing in center and wrap filet around stuffing best you can. Take a couple of toothpicks to hold it in place. Spread margarine on fish and sprinkle fish liberally with spices to taste.

Place in oven for about 30 minutes, or until fish flakes easily with a fork

Baked Striper With Bleu Cheese Dip

1 medium shallot (diced)
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon Old Bay Seasoning
4 tablespoons pickled jalapenos (chopped)
1 medium tomato (chopped)-summer tomatoes are the yummiest
16 oz Bleu Cheese Salad Dressing (Naturally Fresh found in the Produce Dept. is our favorite)
1/4 cup whipped cream cheese
3/4 cup cooked rockfish (finely shredded)

Striper Preparation  (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of dried parsley over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.

In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded striper.

Don’t be afraid to add or delete ingredients according to your taste preference.

Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.

Special Baked Striper

Striper, Garlic & Basil:

Toss fillet portions in olive oil. Place in bake pan. Combine roasted garlic, lemon pepper, sweet basil and a splash of lemon or lime juice and butter and melt in microwave. Stir and spoon mixture and place over your fillets. Bake at 375 degrees for 20 to 25 minutes, or until fish turns “white.” “Leftovers” make an excellent fish salad for lunch the next day!

Baked Striper with Dill Weed

Use heavy duty foil. Rub fillets (no skin or dark meat) with Olive Oil and lay them on a bed of Yellow Onions sliced about 1/4″ thick. Squeeze fresh lemon over the fillets. Sprinkle with salt, pepper & Old Bay Seasoning to taste. Sprinkle a heavy coating of Dill Weed on top. Close foil and bake at 350 degrees for about 20 minutes. Check fillets with a fork. When it flakes apart it is done.


Cut striper fillets in to serving size. Toss in olive oil. Splash with lemon or lime juice and coat with Old Bay Seasoning. Cover fillets with several thin slices of sweet onions. Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried). Bake for 25 to 35 minutes at 375 degrees. Serve over rice. (Note:ALL Striper meat is done when the meat turns “white.”) A very impressive presentation at any meal.

Baked Striper Enchiladas

12 ounces shredded cooked striper
8 ounces cream cheese
1 3/4 cups Monterey Jack cheese, finely shredded
3 tablespoon dry white wine
1/2 teaspoon ground cumin seed
1/2 cup scallions finely chopped
3 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 3/4 cups milk
7 to 10 corn tortillas
Striper Preparation  (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Scatter handful of fresh cilantro over striper filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of striper filets. Fish should flake easily.
Step 1
Enchilada Filling
Combine cream cheese, 3/4 cup Monterey Jack cheese ( loosely packed ), wine and cumin seed. Beat with an electric mixer to create a creamy texture. Fold in shredded cooked rockfish with wooden spoon.
Step 2
Cooking tortillas
Cover bottom of fry pan with oil, about 1/4 to 1/2 inch deep. Place corn tortillas in hot oil for about 8-12 seconds, making sure tortillas are completely covered by oil. Drain on newspapers, and pat both sides with paper towels to remove excess oil. The tortillas should be still be limp.
Step 3
Spray baking dish lightly with oil. Stuff tortillas with filling mixture. You can make them as lean, or plump as you like. I usually get about 7 from this recipe. Place seam side down in baking dish.
Step 4
Making Sauce
Saute onions in butter, until tender. Add flour, salt and pepper to butter mixture, mixing thoroughly. Add milk. Cook until thick and bubbly. Pour cream sauce over enchiladas.
Step 5
Preheat oven to 350 degrees. Bake covered for 15 to 20 minutes. Remove cover, and sprinkle remaining cheese on top. Bake until cheese melts. Garnish with chopped scallions and fresh cilantro before serving. I like to have fresh lemon slices available to squeeze on enchiladas before eating.

Baked Sunrise Striper

1 striper fillet
orange juice
1 Vadalia onion
2 oranges
1 lemon
Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.
Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vadalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.
Bake at 400 degrees until fish flakes easily.
When done, remove the cooked orange slices and lemon slices.
Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.

Baked Striped Bass in White Wine

Serves 4 to 5

11/2 lbs. striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.  Lightly grease a baking dish or pan.  Place chopped onions and wine in pan.  Place fish on top and dot with small pats of remaining margarine.  Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.  Baste once or twice with pan juice.
While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.  Bring to a boil and reduce by half.  When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.  Pour over fish.

Lake Texoma Striper Fish Fry.

2 cups yellow or white corn meal.
((( “Hey, I just pour a lot into a Gallon Zip lock bag” )))

1 tbl garlic salt.
1 tsp black pepper
2 tbls McCormick’s Lemon Pepper Seasoning
Mix the meal and seasonings together in a large zip lock bag.

Cut Fish into nugget size pieces, or whatever you feel like, just make sure the oil covers and it fits the pot.
Be sure the fish is reasonably dry by draining on a paper towel.

Drop into the corn meal and season mixture and shake.

Remove, shake off the excess meal (optional–set on paper towel for 10 minutes, this helps the meal stick and not immediately come off in the cooking oil).

I use Vegetable oil, enough to cover fillets.

Heat the oil to 375 degree (F).

Add the fish, but don’t crowd the pot.

Shake basket lightly right after you put into oil to prevent sticking,

Remove when the fish starts to turn golden brown and float (about 3 minutes).

Do not overcook.

You want it to be firm and somewhat crisp.

Remove and drain on a wire rack.

Serve with fresh lemon wedges, hushpuppies

Striped Bass Escabeche With Bell Peppers And Green Beans

Preparation of Fillets and Marinade:

For marinade
1/2 cup dry white wine
1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes

1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed *available at specialty foods shops and some supermarkets

Make Marinade:
In a bowl combine marinade ingredients, stirring until brown sugar is dissolved. To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saut fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes. Transfer fish as sauted to paper-towel-lined pan to drain.
Transfer fish to a 13 – by 9 inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.
Serves 6.

Plain Old Fried Striper Fillets

Preparation of Fillets: Remove all the red meat.

Cut into chunks and soak in a solution of cold water. The recipe for a quart of the solution is:
1 cup of white vinegar
Supersaturate the solution with salt
Soak for at least 1 hour.
Rinse and drain.

Dip fish in an eggwash and roll in mixture of:
1 cup of flour
1 cup of cornmeal
salt and pepper to taste

Fry in hot oil until golden brown.

Fried Striper with Mustard Batter

1/3  cup Dijon mustard — or prepared mustard
1/4  cup water — plus 1 tablespoon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1  1/2  cups seasoned coating mix
2  1/4  pounds striped bass fillets — cut in 1 1/2″ pieces
canola oil

Preparation of Fillets: Remove all the red meat.
In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne.
Place coating mix in shallow dish. Dip fish first in mustard mixture and then dredge in coating mix to coat.
In 10-inch skillet, heat 1/2 inch oil over medium heat. Add fish. Fry three to four minutes or until golden brown.
Turn once. Drain on plate lined with a paper towel.

Delectable Pan Fried Stripers

Striped bass fillets – cut in uniform size one inch chunks
One egg
Finely crushed cracker crumbs – Club, Waverly Wafers,saltines, or Ritz
One tablespoon flour
One cup vegetable oil

Prepare freshly-caught striper fillets by cutting into one inch chunks. Smaller fillets can be cut into thirds.

Remove red meat from larger fillets during preparation process. The key is to have all chunks of uniform thickness for even cooking.

Beat egg until scrambled and add fish. Stir fish with fork until evenly coated with egg.

Place cracker crumbs in plastic bag. Add flour to crushed cracker crumbs to prevent crumbs from clumping. Place fish chunks in bag and shake to coat with cracker crumb mixture. Season to taste with salt and pepper, lemon pepper or favorite spices.

Pan fry in hot oil (375) until golden brown. Turn to brown on opposite side. When brown on both sides fish is ready to eat.

Light fried Striper Fillet

Spray skillet with vegetable oil. Dip fillet in beaten egg whites or skim milk, then roll fillet in Italian bread crumbs. Slowly fry over moderate heat, adding lemon pepper and salt to taste. When golden brown check to see if done by flaking apart with a fork.

Cajun Striper (Smokeless)

Toss striper fillets in olive oil and dredge in dry cajun or blackened seasonings. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns “white.” This takes approximately 6 to 10 minutes per side. It is best to just turn the fillets once halfway through cooking.