The best fish to cook is the one you caught.
Some of our favorite times together as a family are our adventures on the water with a rod and reel, testing our luck and hooking our lunch – or dinner.
On a recent trip to Northwest Arkansas, we reeled in our limit of a few healthy striped bass on Beaver Lake. Like fishing, preparing a meal together is more about shared quality time than the feast. But there’s something deeply satisfying about fulfilling the hunter and gatherer role.
Using only a few ingredients on hand and some substitutions, we cooked up this tasty and healthy batch of bass. Without lemon, Charlotte quickly grabbed a couple of tangerines to modify our recipe. And it worked! This recipe can be doubled, tripled or cut depending upon your tight lines and bent rods.
2 striped bass fillets
1 cup panko bread crumbs
1 tablespoon fresh-squeezed orange juice
1 teaspoon dried thyme
1 teaspooon dried oregano
1 tablespoon olive oil
1 cup flour
salt & pepper to taste
1/4 tsp cayenne pepper
garlic powder to taste
- Preheat oven to 425 F.
- First, toast the breadcrumbs. Add olive oil to a skillet, then add the bread crumbs. Toss to coat until the bread crumbs have soaked up all of the oil. Heat on medium-high until golden brown, and transfer to a plate.
- Combine flour, salt & pepper, garlic powder, and cayenne in a bowl.
- Beat egg together with lemon juice in a separate bowl.
- Rinse fillets and pat dry. Dredge in flour mixture, then egg & lemon juice mixture, and finally in breadcrumbs, patting to coat well.
- Place coated fillets in a baking dish. Bake for 15 minutes or until temp reaches 145
Related blog: An Ode to the Ozarks