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