It was a Ramen noodles kinda night

I ate them all the time growing up, in college, and still have no problem eating them. Simple things are still good to me...

Speaking of ramen, I made ramen crusted tilapia out of David Chang's new magazine/cookbook, Lucky Peach, the other night. Outstanding.

1 package instant ramen
3 fish filets
2 eggs beaten
1/4 cup Wondra flour
1 T oil
4 T butter
Butter or iceberg lettuce

Grind ramen noodles in food processor or blender. Add seasoning packet and mix. Set up breading station. Spread flour on plate, eggs in shallow dish, spread ramen on another plate. Dredge fish first in flour, tapping off excess; then in egg; then in ramen, mounding the powdered noodles to fully coat them.

Heat skillet over high heat and add oil. Add fish and knob of butter. Once first side is crisp and brown, flip the filets.

Tilt pan towards handle to pool butter. Using a large spoon baste the fish with the hot butter for a minute or two until fish is firm. Remove from pan and place on wire rack.

Add lettuce to same pan with a pinch of salt and cook until just wilted. Drizzle with a dash of vinegar or lemon juice. Plate lettuce and top with fish.