Recipe for Tilapia Fish

Hi again!
I have another recipe that I want to share with you today. As the title says, its Tilapia Fish.
It is very easy to do and taste SOOO YUMMY!!
I must apologise right away, but I rarely have specific ingredients and their amount. If I am cooking, about 95% of it I do it based on appearance, smell, and...well, I think they say "cooking/judging by the eye" Even if I have specific instructions, I always change it and do the spices how I like it.
Now, if I'm baking, I will usually follow the ingredients and their amount, but I do add/change some stuff once in a while.

I have to say that I did not look at the bag size (exact size) but I bought a large bag of Talapia fish from Walmart. They were in the freezer in the fish department.  Each fish was vacuum sealed and they were about 5-6 inches long.

the top row is the fish, the bottom is chicken

Receipe for Talapia Fish

Ingredients:

*Talapia Fish (or ANY kind of fish)
*salt
*pepper
*fresh pressed garlic (best) or garlic powder
*onion powder
*Vegeta seasoning (optional)
*mayo
*flour
*3-4 eggs

Steps:

1) Let the fish thaw in their individual closed pouches. I just took them out of the large bag and put them in a big bowl of luke warm water. Do not take the fish from their individual pouches until you are ready to season them.
2) When ready, open as many fishes as it will fit on a cutting board and put them close together.
3) season the tops of fish with all the seasonings exept mayo. Use your best judgement for salt and pepper. If you put a little more onion powder or garlic, it will just taste better :) but dont dump the whole thing on the fish . lol
4) repeat for all the fish.
5) put all the fish together in a big bowl, and using your hands, rub all the fish so that both sides of fish gets seasonings on them.
6) Add about 1 TBS of mayo PER fish. If you feel its not enough to cover all the fish, feel free to add more. It will not hurt the fish one little bit. Gently mix the mayo and all the fish. Make sure all the fish are covered with mayo and seasonings.
7) Let the fish marinate for at least one or two hours. (I let mine sit for 3 hours)
8) Get a large skillet and add oil just until it covers the whole bottom.
9) Turn the gas to medium heat and get the skillet to be hot.
10) get a large bowl and add some flour to it to drench the fish in.
9) crack about 3 eggs in another large bowl and whip lightly or until its not lumpy.
10) get a shallow plate ready with a paper towl on top. You will need it to put fish on top when you take them out of the skillet. After each layerof fish, add the paper towl so that it absorbs the oil from the fish.
11) taking one fish at a time, drench it first in flour, and then in eggs. (Do not rinse the fish or take the mayo off)
12) Put it in the skillet and brown both sides until golden brown.
NOTE: Make sure the skillet is not scalding hot because the tops of the fish will burn quickly and the inside will still be raw. I keep it at around 6 (my knobs show 1-8) Remember, the fish cooks fast and it takes just a few minutes per side. Keep your eye on them!
13) Let the fish cool slightly before serving.
14) Cut the fish in the portions you would like.

The fish will be soft and fall apart in your mouth.
Enjoy!

"Mimoza" Salad Recipe

On saturday, I was cooking the whole day and making some yummy food for Sunday.
I made red borsh (soup), potatoes in sauce, chicken fingers with pickles inside, fish, Mimoza salad, califlower/celery/carrots salad, and some desserts.

Today, I will share a receipe of Mimoza salad. Its a salad that (I think) comes from Moldova or Ukraine. Somewhere over there.
Anyways, its basically a vegetable salad with cheese and tuna. But, I have used salmon as well, and it taste great.

I dont have the origional receipe, but I redid it as best as I can remember and added some of my own ingredients. I was making it this way ever since I can remember and most tell me its better than the origional.

Receipe for Mimoza Salad

*For a 9X9  dish (obviously, does not have to be round. If you have an oval or square plate around this size, use it. I have used a dish 8X12 as well) Make sure it has high sides or you will have to make the border yourself in the process.

*1 large potato
*1 large carrot /or 2 medium
*6 eggs
*mozzarella cheese
*2 small cans of tuna/salmon (can also use 3 cans-the more, the better!)
*mayo
*salt
*pepper
*box grater
*small sandwich bag

1) Boil potato, carrots and eggs until done.
2) Let them cool.
3) Peel
4) Using a grater, grate the potato so that it covers the bottom of dish. I used the side with the large holes on it.
          (NOTE: I did it straight on the dish and then just made sure it covered the bottom evenly)

5) Gently press the potatoes down, but dont do it really hard. You dont want to have it really firm and hard.
6) Season with salt and pepper to taste.
7) take a sandwich bag, put some mayo inside one corner. Twist the bag, and using scissors, cut out a small hole at the tip. Make sure its not big.
6) Squeeze the mayo evenly on top of potatoes.
7) Seperate egg whites from the yolk.
8) Using a medium size holes on the grater, grate the whites straight on top of the potatoes with mayo. (you can also do it seperatly on a plate, and then evenly sprinkle on top of potatoes.)

I used this size holes

9) salt and pepper a little.
10) Cover with mayo as well.
11) Open and drain one tuna can.
12) Sprinkle tuna evenly on top of eggs with mayo. If using one large can, simply divide the tuna in half.
13) Cover lightly with mayo.
14) Grate mazarella using the middle size holes. If it will be hard, use the large holes. Sprinkle on top of tuna with mayo.
15) Cover lightly with mayo.
16) grate carrots using the middle size holes again. (No need to rinse the grater) Dont use the small holes because it becomes clumps and its hard to cover the plate evenly.
17) cover with mayo.
18) using  the small holes, grate 3 yolks on top of mayo.
19) Drain the last tuna can and sprinkle tuna evenly on top of mayo.
20) Cover with mayo.
21) Lastly, using the small holes, grate the last 3 yolks on top. It will be the last layer, so make it nice and even.
For decor, you can add fresh dill weed or cut-outs of cooked carrots.

I think I explained it correctly. lol. If anyone will try it, let me know how it came out. The first time I did it, I put too little mayo, and the salad was kind of dry and fell apart too easily when I took it out of the dish with a spoon. Then, I put too MUCH mayo, and it was ok, but kind of TOO WET. lol With practice, you will get it right.