The Feast of the Fish

Fried Fish

Tilapias fillets

Salt to taste

Pepper

Garlic

3 Beaten eggs

2 Cups of flower

Oil to deep fried

1. Take each tilapia fillet and sprinkle a bit of garlic mush, salt and pepper.

2. Pass each fillet through the beaten eggs.

3. Make a bed of flower to coat each fillet.

4. Deep fried each piece until golden brown, about 4 to 5 minutes each side.

5. Serve with some tartar sauce and lime.

The French call it mise en place term that means "everything in its place." This culinary term that refers to preparing and pre measuring all the ingredients necessary for a particular dish before the cooking. This simply means to gather all your ingredients to put together a nice meal. In the tropics of south Mexico the only thing we could do to survive the hot summer weather is to jump in the nearest rivers or lakes. Freeing you from the burning sun is the ultimate price of every day. What these waters can provide is more than a refreshing fiesta for the body and the joy of practicing swimming strokes. It provided food. Some particular pockets of the lake where tilapias like to gather around are the perfect spots to go fishing.

Fishing is no challenge for my father. One big old net was his aid. In one stroke four big fish will get caught in the net, times five and the amount is good to feed a party of

twenty. The word would get around and the party would get bigger and the side dishes too. The dinning room was too small for all of us. Large wooden boards were placed to serve as a table, some had a chair and some had a seat on the floor. How much joy and happiness one piece of fried fish can bring. All these faces are familiar and it's like I had seen them for the first time. I was happy to see them all together again.