50
51
DOUGHS/BREADS
ENTRÉES
Makes about 20 fish 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 finely
chop, about 20 to 30 seconds. Remove and reserve
in a shallow baking dish.
2. Cut the fish into 4x1-inch (10x2.5 cm) “sticks.”
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 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 25.
Note:
These fish sticks also make delicious fish
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 (30 ml) of chopped cilantro with 1 cup
(250 ml) of shredded green cabbage,
1
⁄
8
teaspoon
(0.5 ml) each of kosher salt and black pepper and 1
teaspoon (5 ml) 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 (750 ML) TORTILLA CHIPS
½
POUND (250 G) 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 (125 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, MIXED
WITH A PINCH EACH OF
KOSHER SALT AND BLACK
PEPPER
1
LARGE EGG, LIGHTLY BEATEN
¼
CUP (60 ML) GRAPESEED OR
VEGETABLE OIL
Crushed tortilla chips make crisp fish sticks, which are perfect in fish tacos,
but for a more traditional coating, use the breadcrumbs on page 16.
FISH STICKS
Makes ¾ pound (375 g) dough [two 9-inch
(22.5 cm crusts, or one 14-inch (35.5 cm) crust]
1. In a liquid measuring cup dissolve yeast and sugar in
warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flour, olive oil and salt. With
the machine running, pour the liquid mixture
through the feed tube as fast as the flour absorbs it.
Process until the dough cleans the sides of the work
bowl and forms a ball. Continue to process for 30
seconds to knead the dough. Dough may be slightly
sticky.
3. Lightly coat the inside of a large bowl with olive oil.
Add dough, turn to coat in oil and cover bowl tightly
with plastic wrap. Let rise in a warm place for about
1 hour.
4. Place dough on a lightly floured surface and punch
down. Form into desired crust size(s) as directed by
appropriate recipe.
Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat)
|
carb. 13g
|
pro. 2g
|
fat 0g
sat. fat 0g
|
chol. 0g
|
sod. 143mg
|
calc. 0mg
|
fiber 0g
This dough can be used for more than just the obvious – just check out our
recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38.
PIZZA DOUGH
2¼
TEASPOONS(13 ML)
[1 STANDARD PACKET, ¼ OUNCE
(7 G)] ACTIVE DRY YEAST
1
TEASPOON (5 ML) GRANULATED
SUGAR
2
⁄3
CUP (150ML) WARM WATER
[105°–115°F (40.5°-46°C)
1
2
⁄3
CUPS (400 ML) BREAD FLOUR
(YOU MAY SUBSTITUTE
UNBLEACHED, ALL-PURPOSE
FLOUR)
1
TEASPOON (5 ML) OLIVE OIL,
PLUS MORE FOR COATING BALL
OF DOUGH
¾
TEASPOON (3.75 ML)
KOSHER SALT
