Caugt a cpople of nice stripers today. Can someone give me tips on cooking stripers?

Put equal parts yellow mustard and tobasco in a ziplock bag,throw in fillets and shake.Remove and coat with Lousiana fish fry seasoning,deep fry till they float.Be sure and remove as much of the red meat on the striper fillets or it will be very gamey

remove most if not all the red meat, season with some salt and fresh ground pepper, melt some butter in a pan over medium heat, add fish and squeeze a fresh orange all over, simmer untill done, dont flip more then once, the thicker the longer you need to cook it, use real butter and dont burn the butter

Clean the 18-20 inch striper by removing fins, scales and intrails but Leave head on. Place garlic and onions inside the belly. Wrap entire Striper with foil. Preheat Oven to 400 degree then bake for about 45 minutes. When you smell that delicious striper, turn off heat and let sit for 15 minutes. Remove striper from Oven and unwrap. Skin should stick to the foil as you unwrap, exposing all the Juicey meat! Pour on your favorite sauces and dig in. Watch out for bones.

like leephan but we also add the juice of one lime and lemon and orange but for one 18 to 20 inch i would use half- letting stand is important

cut up fillets and boil till done.
drain and flake with a fork.
mix with seafood cocktail sauce and some lemon juice.
put it on a cracker like crab dip !!!!

Fillet the fish, leaving the skin and scales on but remembering to remove the ribcage, and toss it on the grill skin side down...I like to rub a bit of lemon pepper, cayenne pepper, and garlic on it using a sprig of rosemary dipped in olive oil...grill to desired temp and then take the fillet off, sliding the meat off the skin when you plate it. Add some fresh lemon, and it's dinnertime!!!