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Striper Recipes [5 Mouthwatering Recipes to Try]

You went on your Lake Texoma striper fishing outing and came back with your limit. Now it’s time to eat. Below are 5 great tasking striper recipes that I think you’ll love.

NOTE: It is very important to remove the red stripe out of the striper. Otherwise, the end result will have a fishy taste, and no one likes that.

Traditional Fried Striper Recipe

Our family loves this fried striper recipe. It’s delicious and super simple to make.

Things you will need:

  • 1/2 Gallon of Buttermilk
  • Gallon sized Ziploc Bag
  • Louisiana Seasoned Fish Fry (Blue & White bag)
  • Peanut Oil

Marinade:

Marinate overnight for the best results.

  • Place striper fillets in a gallon-sized Ziploc bag
  • Add buttermilk and zip up the bag
  • Massage the bag to ensure that all fillets are coated with the buttermilk
  • Place in the refrigerator overnight

Breading:

  • Louisiana Seasoned Fish Fry (Blue & White bag)

Directions:

  • Preheat peanut oil to 350 degrees
  • Evenly coat fish fillet (or nuggets) in fish fry breading mix
  • Deep fry until golden brown

Dijon Mustard Fried Striper

This recipe incorporates tangy Dijon mustard in the batter.

What You Will Need:

  • 2 lbs striper fillets (make sure to read above note)
  • 3 cups Dijon mustard
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Dash of tabasco (optional)
  • Louisiana Seasoned Fish Fry (blue/white bag)
  • Peanut Oil for frying

How to Make It:

  1. In a mixing bowl or shallow dish combine Dijon mustard, water, lemon juice, Worcestershire sauce, and tabasco (optional) to taste.
  2. Dip the striper fillets in the Dijon mustard mix
  3. Place the Louisiana Seasoned Fish Fry in a separate shallow dish. Evenly coat each side of the mustard coated fillets with the fish fry seasoning.
  4. Heat about ¼ to ½ inch of peanut oil in a skillet over medium heat. The oil is ready to fry the fish if you throw a small pinch of fish fry seasoning in the pan and see it start to sizzle.
  5. Fry the fillets for about 3 minutes on each side until golden brown. You will need to adjust fry time accordingly depending on how thick the fillets are. Fish should flake easily when cooked.
  6. Remove from pan and place on a paper towel-lined plate/dish to soak up the excess oil.

Pan-Fried Striper with Lemon Garlic Sauce

Great tasting Striper recipe with a tangy lemon garlic sauce.

What You Will Need:

  • 3 Tablespoons of butter, divided
  • 1 Tablespoon of olive oil
  • 1 ½ – 2 lbs of striper fillets (make sure to read above note)
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt (to taste)
  • ½ teaspoon black pepper (to taste)
  • 2 cloves minced garlic
  • ¼ cup dry white wine, such as sauvignon blanc
  • ½ cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon oregano
  • 1 Tablespoon thyme
  • 1 Tablespoon fresh parsley
  • Lemon wedges for serving

How to Make It:

  1. Pat the fish dry with a paper towel.
  2. In a shallow bowl mix together the flour, salt, and pepper.
  3. Dredge the striper fillets through the flour mixture to evenly coat on both sides. Shake off any excess.
  4. Melt 1 Tablespoon of butter in a large non-stick skillet (or well-seasoned cast-iron skillet) over medium-high heat.
  5. Add olive oil and let heat for another minute or two.
  6. Cook fish for about 3 minutes on each side. You may need to adjust the cooking time a bit depending on the thickness of your striper fillets. Fish should flake easily when fully cooked.
  7. Remove fish from the skillet and place on paper towel-lined plate/dish to soak up excess oil.
  8. To make the sauce – Turn the heat on the skillet to low.
  9. Add the white wine to the skillet to deglaze, stirring up any brown bits.
  10. Cook until most of the wine has evaporated.
  11. Add 1 Tablespoon of butter to the skillet and melt.
  12. Add minced garlic, oregano, thyme, and parsley and sauté for about 30 seconds.
  13. Add chicken broth and bring to a simmer.
  14. Turn off heat and add remaining Tablespoon of butter and lemon juice.
  15. Serve sauce on top of fish.

Oven-Baked Striper Fillets

Easy to cook, easy cleanup striper recipe.

What You Will Need:

  • 2 lbs striper fillets (make sure to read above note)
  • 6 garlic cloves
  • 2 Tablespoons olive oil
  • 2 Tablespoons Italian seasoning or fresh parsley
  • 4 teaspoons ground black pepper (to taste)
  • 2 teaspoons salt (to taste)
  • 4 lemon wedges
  • 2/3 cup white wine vinegar (optional) or white wine (optional)

How to Make It:

  1. Preheat oven to 450 degrees
  2. In a cup/shallow bowl mix together garlic, olive oil, salt, and pepper
  3. Rub fish with mixture and place in a shallow oven-safe dish
  4. Pour wine or white wine vinegar over fish (optional)
  5. Bake fish, uncovered, for 15 minutes. You may need to adjust your baking time a bit depending on the thickness of your striper fillets.
  6. Sprinkle with fresh parsley or Italian seasoning and then continue to bake for a couple of more minutes. The thickest part of the fish should flake easily when fully cooked.
  7. Garnish with lemon wedges and serve.

Texoma Striper Ceviche

If you are like me, you didn’t know that lime juice could cook raw fish. This recipe is light, low carb, and delicious. Perfect for a hot summer day.

What You Will Need:

  • ½ red onion
  • 1 pound of striper diced into ½ inch pieces (make sure to read above note)
  • 2-3 garlic cloves finely minced
  • 1 – 1 ½ teaspoon kosher salt (to taste)
  • ¼ teaspoon black pepper
  • ¼ – ½ cup fresh cilantro chopped (to taste)
  • 1 fresh jalapeno very finely chopped
  • ¾ cup fresh lime juice (4 – 6 ripe limes)
  • 1 cup cherry tomatoes, halved (or 1 cup diced)
  • 1 cup diced cucumber
  • 1 tablespoon olive oil (optional)
  • 1 semi-firm avocado, diced (optional)

How to Make It:

  • Thinly slice onion and salt generously and let it sit for about 15 minutes. This will release the liquid and take away the bitterness. Rinse well and squeeze dry.
  • Put fish, garlic, onion, salt, pepper, jalapeno, and lime juice in a bowl and marinate in the fridge no less than 30 mins prior to serving. The longer it marinates the more firm and ‘cooked’ the striper will become.
  • Before serving, add in the cilantro, cucumber, and tomato. Then drizzle with olive oil and gently toss.
  • Give it a taste and add more salt if needed. If adding avocado, gently fold it in (make sure to use one that is not too soft. Otherwise, it will come out mushy).
  • Serve with chips on the side or make fish tacos using warmed corn tortillas. If you decide to go with the tacos drizzle some of the below avocado sauce on top for a great addition.

Avocado Sauce

  • 2/3 cup ripe avocado
  • 1/3 cup cilantro
  • 2/3 cup water (add more if needed to blend)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coriander
  • 1/8 cup lime juice
  • 2 garlic cloves
  • Cracked pepper, to taste

How to Make The Avocado Sauce:

Add all ingredients to a blender (or a small personal blender such as a Ninja Bullet) and blend until smooth. Add a bit more water if you need to, in order to get the blades moving.

How To Fillet a Striper

One of the first and most important steps, other than catching a striper, is to fillet it and prep it for cooking. In the video below you will learn how to fillet a striper so it can be cooked in one of the striper recipes we have above.

Striper Recipes Summary

All the recipes above make for a great Lake Texoma striper meal. The recipes are all super easy to make, and the ingredients are readily available. Enjoy!

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