FROM THE BOOK:

Step Seven: Finish Frying

Continue cooking until both eyes begin to bulge, skin and tail are crisp, and fish flesh is flaky. Flakiness can be tested by inserting fork tine into flesh. If flesh flakes freely, fish is finally fried. Once again, work pancake turner between skillet and fish. Remove from skillet and place dramatically on serving platter or directly on dinner plate. Garnish with salt, pepper, and lemon juice as desired.

Step Eight: Devour!

It is important to ignore one’s uneasiness when eating food that is staring back. Follow instructions in HOW TO BONE A FISH and the dining experience will be delicious. Some seemingly unattractive things provide great satisfaction and joy, such as exercise and diet programs (which can create a svelte figure), or the offensive process of hollowing out a pumpkin to produce the final Jack O’ Lantern carving. Just as one must endure inconvenience to achieve any goal, a fish must look and taste like fish to grant the true feeling of feeding on fish.

Click here to see Carol M. Green Read one of her essays from Gold Pans and Iron Skillets on YouTube!