53
ENTRÉES
FISH STICKS
Crushed tortilla chips make crisp fish sticks that are perfect in fish tacos, but
for a more traditional coating, use the breadcrumbs recipe on page 18.
Makes about 10 to 20 fish sticks (depending on type of
fish used; see ingredients)
1. Insert the chopping blade into the work bowl of the
food processor. Add the tortilla chips and pulse about
5 times to break up, then process on High to finely
chop, about 20 to 30 seconds. Remove and reserve
in a shallow baking dish.
2. Cut the fish into 1-inch wide “sticks.” Liberally season
on all sides with the citrus juice, salt and pepper.
3. Put the flour and egg into separate shallow bowls or
baking dishes.
4. First lightly coat the fish in the flour, then in the egg
and then in the ground chips. Set on a clean platter.
Repeat with remaining fish.
5. Put the oil in a large skillet over medium heat. Once
hot, cook fish, putting no more than 5 pieces into the
skillet at one time, until golden brown and crisp.
Remove and reserve on a cooling rack set over a
paper towel-lined tray.
6. Serve immediately with the rémoulade.
Note: To enjoy as fish tacos, prepare as directed, and
serve in warmed soft tortillas, topped with cabbage slaw
and a squeeze of lime juice. To prepare slaw: mix
together 2 tablespoons of chopped cilantro with 1 cup
of shredded green cabbage,
1
⁄8 teaspoon each of kosher
salt and black pepper and 1 teaspoon of olive oil.
Nutritional information per fish stick:
Calories 67 (53% from fat) • carb. 5g • pro. 3g • fat 4g
• sat. fat 0g • chol. 14mg • sod. 39mg • calc. 10mg • fiber 0g
3 CUPS TORTILLA CHIPS
½ POUND WHITE FISH, LIKE LEMON
SOLE OR COD (BECAUSE COD
TENDS TO BE THICKER, YOU
MAY ONLY GET 10 “STICKS” OUT
OF A ½-POUND PIECE, BUT WITH
THINNER FISH, LIKE LEMON SOLE,
YOU WILL BE ABLE TO GET CLOSER
TO 20)
JUICE OF 1 LEMON OR LIME
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
½ CUP UNBLEACHED, ALL-PURPOSE
FLOUR, MIXED WITH A PINCH EACH
OF KOSHER SALT AND BLACK
PEPPER
1 LARGE EGG, LIGHTLY BEATEN
¼ CUP VEGETABLE OIL
RÉMOULADE, FOR SERVING
(PAGE 27)
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