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NASCAR's trainer's best recipes for striped bass
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Published: November 13, 2008
John Dodson is the Community/NASCAR Relations Director for Mooresville's, NASCAR Technical Institute. When John isn't training NASCAR mechanics, he's striper fishing on Lake Norman. He likes to hook them, but better yet, he loves to cook and eat them. Below are two of John's favorite striped bass recipes.
Coconut Striper
Canola oil
½ cup plain bread crumbs
½ teaspoon salt
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese 5 Spice powder
1 cup shredded coconut
2 egg whites
1 lb. striper filets
Heat two inches of Canola oil over medium heat. (When oil is ready, a cube of bread should brown in a count of 10.)
Season bread crumbs with salt, cayenne pepper and Chinese 5 Spice.
Toss coconut with seasoned bread crumbs. Lightly beat egg whites. Dip striper in egg whites and coat with coconut breading.
Fry stripers four to five minutes until evenly golden and crispy.
Johnny D's Spicy Pan Fried Striper with Fried Corn and Basil Cream
3 Tablespoons butter, divided
1 16-ounce package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon Creole seasoning
4 (6- to 8-ounce) striper fillets
1/3 cup buttermilk
1-tablespoon vegetable oil
½ cup whipping cream
2 tablespoons chopped fresh basil
Melt two tablespoons butter in large skillet over medium-high heat. Add corn, onion, and peppers. Sauté 7 to 9 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm. Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip striped bass fillets in buttermilk, and dredge in flour mixture. Melt remaining 1 tablespoon of butter with oil over medium-high heat.
Cook striper fillets in batches for 2 to 3 minutes on each side, or until golden brown.
Remove and arrange over fried corn. Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook (stirring often), 1 to 2 minutes, or until thickened.
Pour sauce over fillets. If desired, garnish with fresh sprigs of basil.
Upcoming events:
A free seminar on "How to Catch Fall & Winter Catfish" is scheduled for Tuesday, Nov. 25, at 6:30 p.m. at Gander Mountain in Mooresville. The class will be conducted by Lake Norman Fishing Guides Mac Byrum and Capt. Gus Gustafson. The how's when's and where's of catching Lake Norman's cold weather trophy catfish, will be discussed. For additional information call 704 658 0822.
Tips from Capt. Gus
Jigging spoons can be effective for long surface casts or for quick descents to fish beneath the boat.
Since the lure has little, if any, built-in action, jig the rod tip to give it lifelike movement.
The Hot Spot of the week is the area north of Highway 150 in Stumpy and Rocky Creeks. Depending on conditions, stripers are being caught relatively close to the surface on early mornings, and at depths to forty feet throughout the day. When fish are feeding on top, diving birds will sometimes signal their presence.
The lake is down about 2.7 feet from full pond, and the water surface temperature is in the 60s. The past week, striper fishing has been good to very good. Bass and cat fishing has also been good.
Capt. Gus Gustafson is licensed by the U.S. Coast Guard and is a Professional Sport Fishing Guide on Lake Norman. Visit his Web site at www.FishingWithGus.com or call 704-617-6812.
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