Tim Schafer is the owner of a casual fine dining establishment in Sherrill’s Ford, NC. The nationally recognized Chef is currently working on his first cookbook. Chef Schafer shares this mouth watering striper recipes he is sharing with us.
Striped Bass Fillets in a Buttermilk Bread Crumb Crust
This crust makes the outside of the fish crunchy and the inside is moist and flaky. This recipe can be used on catfish, cod or any mild fish fillet. It serves 4 guests and you’ll be out of the kitchen in a half hour.
- 4 – 8 ounce striped bass fillets
- 2 cups buttermilk
- 3 cups seasoned bread crumbs
- 2 tablespoons vegetable oil
- 1 lemon cut in wedges
Preheat oven to 400 degrees. Pour buttermilk into a bowl and place fish in the buttermilk. Next, dredge the fillets in bread crumbs; coat the fish very well by patting on extra crumbs. Place prepared fillets on an oiled baking tray. Bake for 18 to 20 minutes until bread crumbs are golden brown and fish is flaky, but firm. Serve with a fresh slice of lemon.
For more information about Tim Schafer’s at Lake Norman, including catering and special occasions, visit http://www.tslkn.com/ or call (704) 483-9127.
