Wilber
03-28-2005, 01:16 PM
Yeap, just seven minutes away from tender moist flaky white Striper and there only three ingrediants.
A nice striper fillet about 3/4" thick in the middle and 5 inches square.
Three table spoons of butter, use the real stuff, life is toooo short to eat yellow grease.
A good shake of Italian bread crumbs.
Throw the butter in the pan on med heat, remember you should never be waiting for the pan to heat up.
Throw some Italian Bread Crumbs on a paper plate, throw the Striper on the crumbs, flip The Striper over and throw that side on the bread crumbs, throw the Striper in the pan with the butter.
Throw the leftover bread crumbs in the trash.
Flip the Striper after 3 and 1/2 minutes, 3 and 1/2 minutes later throw it back on the paper plate and eat it.
One pan, One paper Plate, 7 Minutes to cook and 1 and 1/2 minutes (average) to eat.
Something about the Italian Bread Crumbs lock all the moisture in the fish.
By the way, Can you tell I been working long hours.
A nice striper fillet about 3/4" thick in the middle and 5 inches square.
Three table spoons of butter, use the real stuff, life is toooo short to eat yellow grease.
A good shake of Italian bread crumbs.
Throw the butter in the pan on med heat, remember you should never be waiting for the pan to heat up.
Throw some Italian Bread Crumbs on a paper plate, throw the Striper on the crumbs, flip The Striper over and throw that side on the bread crumbs, throw the Striper in the pan with the butter.
Throw the leftover bread crumbs in the trash.
Flip the Striper after 3 and 1/2 minutes, 3 and 1/2 minutes later throw it back on the paper plate and eat it.
One pan, One paper Plate, 7 Minutes to cook and 1 and 1/2 minutes (average) to eat.
Something about the Italian Bread Crumbs lock all the moisture in the fish.
By the way, Can you tell I been working long hours.