Last evening ws my first adventure with Talapia, and there certainly
will be more. Such a simple fish this is. I first dunked the fillets
into a batter from Louisiana Fish Fry Products, "Seasoned Chicken Fry"
with an addition of about a teaspoon of dried dill, then dredged into
some of that same dry mix before quickly frying in peanut oil. Served
them to meself with the juice of half a small lemon on each. Simple
makings, and really quite good.

The experience does bring up a bit of an unrelated to Talapia question,
though. I have a small lemon tree that produces over a hundred lemons
each year, and I haven't a clue on how I could preserve the juice from
them. I don't much care for lemonade drinks or use lemon in the iced
tea I drink too much of. I do now and then microplane the outer peel of
one I may be using, allowing this to dry countertop before putting the
bits into the jar I keep going for peel shreds.

Is it as simple as using an icecube tray to make lemon juice cubes I
could bag and either thaw first to add, or just drop frozen into what I
may be cooking throughout the tree's non-bearing season?

Picky ~JA~