Cooking With LSP - Striper

Yeah, 'cooking with LSP.' Some kind of joke? On the contrary, here's how it's done. Today's the Feast of St. John Chrysostom but it's also a Friday, which means you can't eat meat. Problem. Solution? Cook up some fish, obviously. Watch my tracer.

Boat

First step, catch the fish. Get in a boat and surge out into the lake, then put your rod over the side and haul in amazing Striper. Keep doing that till you've caught your limit and head back to shore, job well done. Watch in amazement as the guide cleans the fish in a fraction of the time it'd take you to do. 

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Second step, cook the fish. How? Here's one method and it's as easy as the DNC blocking Tulsi Gabbard. Wash a monster Striper filet in the sink, pat it dry, salt the fish, and congratulate yourself on sticking to mission while you have a glass of the right stuff. 

Shoot the Fish?

Maybe that's water, maybe it's not, your call. Whatever, don't waste time, cut the filet in half with a sharp knife, sharp as a clean Brexit from the EU.

Pan Sear

Well done, you've gone far, but there's still a way to go. Put some olive oil and butter in a frying pan and heat it up, medium high. As the oil begins to smoke like an Inspector General's report ready to go critical, add the fish to the pan. Listen in wonder as it sizzles.

Not Perfect But Tasty As You Like

Fry for about four minutes a side depending on the thickness of the filet, your goal is a crispy, golden brown exterior and firm, succulent, flaky interior. That achieved or approximated to, crack some pepper over the fish and serve with lemon and some kind of vegetable. Don't say Beto.

Third step. Fall on your scoff like a warrior.

Fish on,

LSP