Ingredients

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

Instructions

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 “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 Tartar Sauce or Rémoulade (see cuisinart.com for recipe).  

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 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.

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