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ENTRÉES
FISH STICKS
Crushed tortilla chips make crisp fi sh sticks that are perfect in fi sh tacos, but
for a more traditional coating, use the breadcrumbs recipe on page 18.
Makes about 10 to 20 fi sh sticks (depending on type of
fi sh 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 fi nely
chop, about 20 to 30 seconds. Remove and reserve
in a shallow baking dish.
2. Cut the fi sh into 1-inch wide “sticks.” Liberally season
on all sides with the citrus juice, salt and pepper.
3. Put the fl our and egg into separate shallow bowls or
baking dishes.
4. First lightly coat the fi sh in the fl our, then in the egg
and then in the ground chips. Set on a clean platter.
Repeat with remaining fi sh.
5. Put the oil in a large skillet over medium heat. Once
hot, cook fi sh, 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 fi sh 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 fi sh stick:
Calories 67 (53% from fat) • carb. 5g • pro. 3g • fat 4g
• sat. fat 0g • chol. 14mg • sod. 39mg • calc. 10mg • fi ber 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)