beer – Page 5 – THE DUDE OF FOOD

Santa Monica Pizza – Paris, France

At the web site listed below you may find the information to the first sign I saw upon exiting the Métro at Place des Fêtes . Having left Santa Monica, CA 15 hours earlier you can imagine the surprise this sign caught me by. I laughed and knew I must go check it out.

After traveling for 15 hours I was ready to drop my bags off, eat and wander around Paris. The pizzeria was closed so I didn’t get to eat there until the second night of my stay and found Ismail and the staff to be friendly and hospitable. I went back as much as I could while in town. Merci.

check them out at-

www.lafourchette.com/restaurant/santa-monica/22029

or if in Paris – 15 Rue Henri Ribiere 75019 Paris

Homemade Fried Catfish Sticks Rock

Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.

Take 1 lb of catfish and wash it off.
Chop it into preferred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then onto the bread crumb plate.
Once all the bits are crumbed up then deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove sticks from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer. YUM.

FISH TACOS

These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 somewhere cold. At the cabin I stick them right in the snow outside the front door.

Next grate some cheese, chop onions, lettuce, tomato and avocado and put the piles into separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil.

Bake some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.

Once all the ingredients are laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.

Fiesta y salud!