Re: What's Your Favorite Striper Recipe
I do a boneless/skinless fillets, and then meticulously remove any bit of dark meat off the fillet...I then split each fillet in two length wise, to remove any bones or darkmeat remaining along the lateral line.
From there, I cut each half fillet in half again to make it more managable in size. From there I double dip the fillets in milk then breading breading then put them in the oven for 23 minutes @ 350, then under the broiler for 2 or 3 minutes.
For the breading, I use 1 cup bread crumbs, and then to that I add 2 tablespoons parmesean cheese, 2 teaspoons each of garlic powder and minced onions, 1/2 teaspoon each of italian season, salt, and fresh ground pepper.