Date: January b4, 2002
To: PFIC Message Board
From: Nufo
Subject: Catfish Recipe
Made my own catfish recipe the other morning when me and my friend fished Montezuma Slough. We did not have any seasonings on the boat, but did have eggs, oil, and Doritos extreme sour cream and cheddar chips. So I smashed up a hand full of the Doritos and then dipped the catfish fillets in the egg and then into the Doritos. Fried up real nice and to our surprise tasted quite splendid as well. Nufo
Name: Donald Evans
It seems that you're a very resourceful person. For the hell of it, I might try that the next time I catch a nice bass or other fish. I've eaten the chips on their own, and I must say that they tasted pretty good. so why not???? -Don
Name: tomaurand
Hey Nufo, We used to do that with Stripers we caught when I lived in So-Cal at Lake Castaic. We would also add Cheese-Its to the Doritos Salsas flavor) and fry in butter. It really is good. Yum, Tom
Name: lucy
Great improvisation. hat's how a lot of the world's best recipes originated —the cook had to improvise with whatever was available, and it worked. Good job!
To: PFIC Message Board
From: Nufo
Subject: Catfish Recipe
Made my own catfish recipe the other morning when me and my friend fished Montezuma Slough. We did not have any seasonings on the boat, but did have eggs, oil, and Doritos extreme sour cream and cheddar chips. So I smashed up a hand full of the Doritos and then dipped the catfish fillets in the egg and then into the Doritos. Fried up real nice and to our surprise tasted quite splendid as well. Nufo
Name: Donald Evans
It seems that you're a very resourceful person. For the hell of it, I might try that the next time I catch a nice bass or other fish. I've eaten the chips on their own, and I must say that they tasted pretty good. so why not???? -Don
Name: tomaurand
Hey Nufo, We used to do that with Stripers we caught when I lived in So-Cal at Lake Castaic. We would also add Cheese-Its to the Doritos Salsas flavor) and fry in butter. It really is good. Yum, Tom
Name: lucy
Great improvisation. hat's how a lot of the world's best recipes originated —the cook had to improvise with whatever was available, and it worked. Good job!