# Sauteed Striped Bass

**URL:** <https://forum.bigfishtackle.com/t/sauteed-striped-bass/58731>\
**Category:** Fish Recipes\
**Created:** [March 1, 2005, 2:51am UTC](https://forum.bigfishtackle.com/t/sauteed-striped-bass/58731 "2005-03-01T02:51:22Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\
**Post date:** [March 1, 2005, 2:51am UTC](https://forum.bigfishtackle.com/t/sauteed-striped-bass/58731/1 "2005-03-01T02:51:22Z")

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2 1 1/2-lb. striped bass, dressed, Heads and tail removed, Skinned  
5 tb Butter  
Salt and pepper  
1/3 c Yellow cornmeal  
1/3 c Flour  
1 tb Vinegar  
Parsley for garnish

Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar into the fat and “greables.” Heat and pour over fish.