Rod, I understand why you went the fry route. Delicious way to prepare fish!
As someone trying to reduce carbs, I will sometimes try blackening fish such as salmon and redfish. Not every fish is suitable for this technique, as some fall apart when subjected to intense heat. Bluegill & bass, for instance, are better steamed or baked (or fried, but I'm trying to avoid that).
So what's your assessment of striper meat? Would it hold together well enough for blackening to work?
