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  • 4 (3- to 4-ounce) portions trimmed, deboned and skinned wild striped bass or other firm white fish
  • 1/4 teaspoon salt
  • Ground white pepper
  • 2 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1/4 cup whole-grain breadcrumbs or panko
  • 2 tablespoons olive oil
  • Freshly squeezed lemon juice


  1. Sprinkle fish with salt and pepper, dust with flour, dip in egg, then coat in breadcrumbs.
  2. Heat oil in a medium skillet over medium heat. When oil is hot, add fish and cook over medium-low heat until golden brown on both sides and thoroughly cooked. Sprinkle with lemon juice.
Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.

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The recipe was originally published as Crunchy Wild Striped Bass on

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