Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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38
ENTRÉES
Makes about 20 fi 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 pr ocess to fi nely chop,
about 20 to 30 seconds. Remove and reserve in a
shallow baking dish.
2. Cut the fi sh into 4x1-inch “sticks.” 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 mor e 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, pair ed with the Rémoulade
on page 13.
Note: These fi sh sticks also make delicious fi sh tacos!
Prepar e as is, and then put in warmed soft tortillas,
topped with a cabbage slaw and a squeeze of lime
juice. T o pr epare slaw: Mix together 2 tablespoons of
chopped cilantro with 1 cup of shr edded 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
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 fi sh sticks, which ar e perfect in fi sh tacos,
but for a more traditional coating, use the br eadcrumbs on page 4.
FISH STICKS