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?
I am so NOT an expert on this - that was our first time with stripers.
However, the striper filets seemed pretty cohesive to me, relative to other fish where the meat is flakier. So I would guess they would be good for blackening.
We have done the same type of fish fry with walleye in Canada on many occasions. That meat seems to flake into chunks when doing a beer-batter fry.
The battered walleye chunks are awesome to get kids to try and like fish, but not good at all if you are watching your carbs!
