About 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 ones 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.FROM THE AUTHOR: Whether it is my wild imagination, or my ability to see things in their simplest forms, the adventure of life has always intrigued and amused me. As I have trudged through my own mortal journey, I have often used simple life experiences to teach and inform others. Maintaining a desire to create through words, I have penned and typed when the opportunity and the imagination saw fit to cooperate.I am the wife of a fine man and the mother of three brilliant offspring. My days are spent running a small business while dreaming of a writing career, serving in my church and on the local school board, cheering for my children in football, track, and cross country, and bakingcookies! I am the author of six short stories and one novel in embryo. Gold Pans & Iron Skillets is my first book.