Showing posts with label beer batter. Show all posts
Showing posts with label beer batter. Show all posts

Monday, May 15, 2017

Fish



GWB headed over from Dallas for an evening of dove poppers, steak and a morning of fishing at Soldiers' Bluff. And I tell you this, it's a relief to be able to eat juicy steaks again; I cooked them on the grill, three minutes a side. They were right on.


Ocean Conservancy


Fortified by last night's ribeye, we drove out to the lake with high hopes of catching a cooler-full of Bluegill. Maybe GWB's cowboy hat would help, acting as a kind of country lure. But no, despite the promise of an early Striper the fishing was slow at best. 


Beer Battered Fish Snacks

Still, a few aquatic predators made it back to the compound, and  a right tasty snack they were too.

Fish on,

LSP

Friday, September 9, 2016

Cooking With LSP, Friday Fish Fry



Just because you've cleverly caught some fish and filleted them doesn't give you license to stare at the things in slack-jawed, alt right consternation, like someone who's observing the Church of England's General Synod, or Hillary Clinton's truth disorder. No, you've got to eat them, and Friday's a good time to do it.


Watch The Temp Rise

That's because you're not supposed to eat meat on Fridays, as a small token of abstinence in commemoration of the Crucifixion. That said, the ten golden, crispy Bluegill nuggets didn't seem that abstemious, but hey, they weren't steaks. 


Don't Get The Plastic Bowl Hot. It'll Melt

I used the old beer batter method and invested in a candy thermometer to gauge the temperature of the oil in the cast iron pot. Keep it at 185* and get that fish moving! First, dredge the fillets in flour. I used a blue plastic bowl from Walmart which cost $1.00, but you might go for something more fancy and 1%. 


Blue Davos

Maybe a silver bowl or a handy bit of Waterford crystal that's knocking around; whatever, that's up to you, your call. Next, immerse the fish in batter (1 cup flour, 1 egg, salt, 1 bottle light beer) and put it in the pot. Watch the fillet boil and pop in the hot oil, then remove after a few minutes, put aside to drain, and repeat.


Ah Hah!

You can serve the fish with some kind of "side," like a deep fried Mars bar or a fried cherry pie. I chose onion rings, like a member of the ruling globalist elite, and didn't regret the choice.




After admiring your fry up, serve it with some lemon, or whatever else you like, and eat your scoff like a warrior. And I tell you this, it tastes better when you've caught it yourself.

And that's cooking, with...

LSP