Monday, September 2, 2013

Striped Bass Tenders w/ Lemony Sriracha Tartar Sauce



These puppies are another installment from the test kitchen, when I received a copious bounty of freshly caught striped bass via a family member.  The filets were so thick and gorgeous it made for a lot of room to try different things as per the cut.  This recipe is quick and simple and a great way to get your kids into 'digging' fish.  Panko is used for an outstanding crunch and to house the flaky goodness that is this fish.  Being a fresh water fish, I soaked these filets in a kosher salt and garlic powder tincture before rinsing and using for the recipes.  Fresh lemon and a tangy tartar sauce pair exceptionally well with this dish.  Throw in some baked fries, tater tots or a baked potato and this is a real fish and chips winner!!! 
Recipe:
1 lb. boneless skinless striped bass or other large firm filet of fish, cut into 1/2 inch strips crosswise
1 tsp. chili powder
1/2 tsp. mustard powder
1/2 tsp. onion powder
1 egg slightly beaten
1 1/2 c. panko
1/2 c. seasoned flour, such as A1
oil for frying
For Tartar Sauce:
1/2 c. mayonnaise
2 tbsp. sweet relish
2 tsp. Sriracha
1 tsp. fish sauce
juice of 1/2 lemon
dash of Worcestershire
SPST
Combine all ingredients for tartar sauce with a fork and SPST.
Heat oil to 350*F.  Sprinkle spices onto fish and add egg.  Toss to coat.
Combine panko and seasoned flour.
Toss fish in flour mixture, shaking off excess and fry in small batches until golden, about 3- 1/2  minutes. 
Drain on paper towels.  Serves 4.
 

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