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38
ENTRÉES
Makes about 20 sh sticks
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, and then process to nely chop,
about 20 to 30 seconds. Remove and reserve in a
shallow baking dish.
2. Cut the sh into 4x1-inch “sticks.” Season on all sides
with the citrus juice, salt and pepper.
3. Put the our and egg into separate shallow bowls or
baking dishes.
4. First lightly coat the sh in the our, then in the egg
and then in the ground chips. Set on a clean platter.
Repeat with remaining sh.
5. Put the oil in a large skillet over medium heat. Once
hot, cook sh, putting no more than 5 pieces into the
pan 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, paired with the Rémoulade
on page 13.
Note: These sh sticks also make delicious sh tacos!
Prepare as is, and then put in warmed soft tortillas,
topped with a 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 sh stick:
Calories 67 (53% from fat)
|
carb. 5g
|
pro. 3g
|
fat 4g
sat. fat 0g
|
chol. 14mg
|
sod. 39mg
|
calc. 10mg
|
ber 0g
3 CUPS TORTILLA CHIPS
½ POUND WHITE FISH, LIKE
LEMON SOLE OR COD
JUICE OF 1 LEMON OR LIME,
FOR SEASONING
KOSHER SALT, FOR SEASONING
FRESHLY GROUND BLACK
PEPPER, FOR SEASONING
½ CUP UNBLEACHED,
ALL-PURPOSE FLOUR, MIXED
WITH A PINCH EACH OF
KOSHER SALT AND BLACK
PEPPER
1 LARGE EGG, LIGHTLY BEATEN
¼ CUP GRAPESEED OR
VEGETABLE OIL
Crushed tortilla chips make crisp sh sticks, which are perfect in sh tacos,
but for a more traditional coating, use the breadcrumbs on page 4.
FISH STICKS