Best Father’s Day lunch ever. Catch one keeper striped bass 5AM and by noon, take one fillet cut into chunks, egg, milk, then dredge in Panko and deep fry. Serve on home made tacos (also deep fried) with home made tarter sauce heavy on the chopped up dill pickle and some Mrs Renfro’s Green Salsa (Gloucester Market Basket aisle 3)
That was yesterday. For Father’s Day, heat it up and eat it again for lunch.
Serve with a decanted growler of Cape Ann Brewery Fishermans IPA.
That may sound like a lot of work but it really wasn’t. I did catch the fish but the rest was magic. I just sat on the porch in my rocking chair and this plate appeared in my lap. (I don’t even know what that corn and black bean thing is except it was also mighty tasty.)