Smoke and Shelter

Normally, the fish would need to sit in the fridge for three days to soak up the flavor, but nobody had that kind of time right now.

After just two hours of marinating, they took the fish out and gave them a quick rinse.

Next, they dumped about half a bucket of oil into a big iron pot and fried the fish until both sides turned golden and crispy. Once done, they took them out.

Then it was time to s