Cuisinart FP8SV Manuel D’Utilisation

53

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.