Fish Sticks with Mac and Cheese

Cliff Crooks - Top Chef, Season 2


Makes 1 generous serving

Fish Sticks:

1 7-ounce cod filet, cut into three pieces
1/2 cup flour
1 large egg
4 ounces panko (Japanese bread crumbs) or standard bread crumbs
1/8 teaspoon crushed red pepper
1/4 teaspoon oregano
1 teaspoon salt, plus more for seasoning
Pepper to taste
Vegetable oil, for frying

1. Spread flour in a shallow dish.
2. Break egg into small bowl and beat well with a fork. Transfer to a shallow dish.
3. Combine breadcrumbs, red pepper, oregano and salt. Spread in a shallow dish.
4. Dip each piece of cod in flour and dredge to completely coat all sides of fish. Repeat process with beaten egg and then with breadcrumb mixture so that each piece of cod has a layer of flour, then egg, then breadcrumbs.
5. Transfer coated cod pieces to a shallow dish and refrigerate until ready to fry and serve.
6. When ready to serve, remove cod from refrigerator.
7. Pour oil to a depth of 3-4 inches in a heavy bottomed pot. Heat oil over medium high heat to 325F. Place cod in oil and fry until golden brown, about 2-4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
8. Serve immediately.

Mac and Cheese:

1 cup elbow pasta, cooked according to package directions
1/4 cup grated Monterey jack cheese
1/4 cup grated provolone cheese
1/4 cup grated smoked Gouda cheese
1/4 cup grated cheddar cheese
3/4 cup milk
4 slices thick-cut bacon

1. In a medium skillet, cook bacon over medium high heat until brown and crisp. Remove to a paper towel-lined plate. When cool, break into small pieces. Set aside.
2. In a medium saucepan, bring milk to a simmer over medium-low heat. Add cheeses and stir well to combine. Cook, stirring occasionally, until all cheese is melted and mixture is smooth, about 10 minutes.
3. Add pasta and stir well to combine. Transfer to a small serving dish and top with bacon.
4. Serve warm.