How do y'all like it prepared?

Make a foil �boat� for the grill. Lightly oil the foil before putting fish on it. Squeeze lemons over fish and season with seafood magic. Grill at 400 until done. Absolutely delicious!

If you have not grilled fish on the half shell, hybrid/striper is the great place to start, first time, put any dry seasoning you like on steak or chicken, cook skin side down until the meat flakes..

I�ve been meaning to try it on the half shell for a while now. I never seem to think about it at the cleaning table! I�m going to make a point to try that out soon.

I've eaten a lot of them since I retired at PK and the best way to cook them is to blacken them.

Melt some butter and coat striper fillets
Coat the fillets with blackening spice
Heat a skillet hot enough to make some butter you place in it to begin smoking
Cook two minutes on each side

Good as anything at Pappadeauxs.

If you try to fry striper the best way is beer batter. Not as good in my opinion.

On the half shell with blackened seasoning, butter and lemon is definitely good. Cooked over charcoal.

Ponchartrain Style

Fried. I always wondered how half shell folks work around the red meat. That stuff is nasty. I agree with blackened, I do that also.

I�ve always fried my fish in Louisiana fish fry but I have been wanting to try other things with it. I will have to try some of the suggestions y�all listed.

That red strip comes out easily after grilling...

Blackened with a ponchtrain sauce is my family's favorite. I Only use Paul Prudhomme blackened redfish magic from brookshires. We have also boiled striper in a pot after boiling shrimp. We have also made patties out of it like salmon pattie.

Cook on Cedar board, skin side down over open flame for 12 min.

Discard fish.

Eat board.

That�s original

Smoke a couple of filets on you offset.
Combine smoked striper, 3-4 tablespoons chopped onions,one tablespoon wouchestshire sauce, lemon juice and cream cheese.
Mix well and let it sit overnight.
Put it on crackers.

I also spread the mixture about 1/4 thick on tortillas. Role the tortilla up and cut into 1.5 inch pieces. Serve as an appetizer .

Tried it on the half shell for the first time this evening. Fish fresh caught this morning. It was great. The red meat turned gray and pretty well stuck to the skin. It wasn�t an issue. Seasoned with lemon juice and Paul Prudhomme seafood magic. I�ll definitely be doing this again.