Cuisinart MFP-107C Series Instruction Booklet Download Page 26

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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 (10x2.5cm) “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
(30ml) of chopped cilantro with 1 cup (250ml) of
shredded green cabbage,

⁄

teaspoon (0.5ml) each of

kosher salt and black pepper and 1 teaspoon (5ml) 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

cups (750ml) tortilla chips

pound (250g) 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

cup (125ml) unbleached,

all-purpose flour, mixed

with a pinch each of

kosher salt and black pep-

per

large egg, lightly beaten

cup (60ml) 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 (375g) dough [two 9-inch
(22.5cm crusts, or one 14-inch (35.5cm) 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