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  Fishin' with Capt. Gus! - Tim Schafer's Striper Recipes
December 31, 2006
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. Following, are some 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.
Striped Bass Fillet Served Pontchartrain Style
This Cajun influenced preparation is one of Tim Schafer's favorites. He likes striped bass because it produces a beautiful white and flaky fish fillet. The key to obtaining moist fish is to under cook it a bit. By the time it's served, the fish will be perfect. The sauce is excellent on just about any fish. It takes about 45 minutes to prepare and serves 4 people.
4 - 8 ounce striped bass fillets
2 tablespoons olive oil
1 cup all purpose flour
1 teaspoon Old Bay Seasoning
2 to 3 cloves of minced garlic
2 diced plum tomatoes
1 tablespoon of capers
1/2 cup lager beer
1/2 cup fish or clam broth
8 ounces lump crab meat
1 tablespoon unsalted butter
1 teaspoon kosher or sea salt
3 sliced scallions
1 tablespoon chopped parsley
Cracked black pepper to taste
Mix flour and Old Bay Seasoning together. Dredge fish in the flour and shake off excess. Meanwhile, heat olive oil in a large skillet for 1 minute. Carefully place fish fillets in the skillet. Cook for 3 minutes until golden. Turn and cook an additional 3 minutes. Add garlic and cook for 30 seconds. Add tomatoes, capers and beer. Simmer for 1 minute to cook out the alcohol and add broth. Bring to a simmer and stir in remaining ingredients. Place fillets on a platter. Cover with sauce and serve.
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.
Upcoming Events:
The North Carolina Catfish Association Tournament Series' (NCCATS) winter meeting is at 7:00 p.m. on January 6, 2007 at the Boxcar Grille, I-40 - Exit 135, in Claremont, NC. For additional information, visit http://www.nccats.net/ or call Omar Edwards at 828-312-4486.
On January 17, 2007 at 6:30 p.m., join Captain Gus Gustafson at the Bass Pro Shops, Concord Mills Mall, to learn how to catch white perch in Lake Norman. For fast action and good eating the schooling white perch is hard to beat. Capt. Gus will show proven methods that will make your next trip the best ever. This 90 minute seminar is free and open to the public. Call 704-979-2200 for more information.
The Lake Norman Striper Swipers Open Winter Classic Tournament is scheduled for Saturday, January 27, 2007. Guaranteed first place prize is $1500. This biggest one day striper fishing event of the season will be at Queen's Landing, Highway 150 in Mooresville, NC. For more information, visit http://www.lnssfishn.com/ or call Tommy Messick at 704-634-6410.
Tips from Capt. Gus:
Keep fish alive or on ice until you are ready to clean them. For tastier fish, try to eat them the same day.
The Hot Spot of the week is Reeds creek where sea birds are diving on pods of bait. The feeder fish are being chased by stripers, bass, perch and catfish. When the birds stop diving, the fish have gone deep and can be taken on suspended baits.
The lake level is 98.0 or 2.0' below full pond and the water surface temperature is in the fifties. Fishing has been good to very good for stripers, bass and catfish.
Captain Gus Gustafson of Lake Norman Ventures, Inc. is an outdoor columnist and a full time professional fishing guide on Lake Norman, NC. Visit his web site, Fishin' With Gus! at www.FishingWithGus.com or call 704-617-6812.
For additional information e-mail Gus at Gus@LakeNorman.com
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