Cooking With LSP, Fish

I know, I know, it's Bushcraft Wednesday but plans have to evolve to meet a fluid tactical environment. Such as the opportunity to catch fish. We took that opportunity and went down to the lake.

Before too long there was a cooler full of Bluegill; take those fish home and fry 'em up! went the war cry, and that's exactly what happened.

Work Harder!

First things first, descale the fish. Use a regular stainless steel - no need to be fancy - kitchen knife with a serrated edge. Then fillet the fish, leaving the skin on. There's a helpful infovideo here, if you don't know how.

Then make some beer batter. It's not hard. 2/3rds cup of flour, 1 tablespoon of olive oil, 1 teaspoon of garlic powder and the same again of onion powder.Whisk it up, add around a bottle of beer and fold in a beaten egg white right before you're ready to fry. And maybe you do that with a loaded .45 close to hand. Or maybe you don't, there's no rule. 

Random Fish Photo

Sure, go right ahead and fry up some fish defenseless. That's your call; who knows, maybe your pal, Nanny State, will protect you, and you'll be safer because you're not armed. Your choice. I chose a Beretta PX4 Storm, you might opt for something different. It's up to you. Choose wisely.

Batter mixed, dredge the fillets in flour, put them in the batter and drop the beasts in a cast iron pot with 3/4" of hot vegetable oil. Fry for about 2 minutes a side, then drain on paper towels.

Frying over, admire your handywork, pound the mahogany and grin like a warrior. Fish on. And here's the thing, eating fresh-as-you-like fish gives you energy, health and the satisfaction of Lake to Table and thank you very much.

It's tasty, too. And that's cooking, with,

LSP