Scored!

FRIED FISH - my favorite from head to tail!

 When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish.

 I looked up at her and asked, "Why"?  
She said "You want that salt IN the meat of the fish and not just on it's skin."

 When I went to culinary school, the process of putting those "slits" is actually called SCORING.

 SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes.

 Remember that we eat with our eyes!
#cookeatwander
cookeatwander
Simply Fried Tilapia

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