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!