The other night I had an epiphany, and, not surprisingly, it had to do with food. (I tell ya, if I ever opened a restaurant, it would be the greatest thing since sliced bread… or even greater. But I digress…)
It all started when I was baking some tortilla-encrusted Alaskan cod. I like fish, and it’s good for you, too, with its Omega-3 fatty acids (whatever those are). My wife sometimes eats some microwave meal (Healthy Request?) that is tortilla-encrusted fish. It’s not bad, as far as low-fat, healthy microwave meals go.
Anyway, back to non-microwave-ready fish. This fish was encrusted with crumbled-up tortillas, cornmeal, and jalapeños. It was good, but of course, it could be even better. The most obvious way would be to add bacon, but that’s not an epiphany — that’s just common sense. I was thinking of different breadcrumb / encrusting options, and I had the idea of making Cheetos-encrusted fish (or chicken). Would that not be awesome? It’s time for some research!