Eat in and Save: Crunchy, crispy, dippy bites

Want your family to love dinner? Dip it in something sticky, coat it with something crunchy, and cook it until its crispy. This works with nearly all types of protein, from fish to tofu. Don't believe it? I have two words for you: chicken nugget.

Before you start searching your cupboards for thiamine mononitrate, tapioca maltodextrin, sodium phosphate or any other of the 20-plus ingredients listed in a popular frozen nugget brand, rest assured that you can achieve maximum deliciousness with ingredients you can buy at the supermarket. And pronounce.

Enter Julie Albert and Lisa Gnat, Toronto-based sisters and authors of “Bite Me” (Kyle Books, 2010). The pair might be best described as “food provocateurs” for their saucy, witty, irreverent approach to food and cooking. “Bite Me” is quirky, funny, a bit edgy and a tad inappropriate; a perfect gift, in other words, for this spring's college grad or hip young newlyweds.

And it seems to specialize in crunchy, crispy, crusty foods. There's baked sea bass with a cracker topping, walnut-crusted halibut, praline-coated sweet potatoes and French toast with candied Rice Krispies. In the “nugget-like” genre, there are tortilla-encrusted chicken slices and coconut-crusted shrimp. Both are accompanied by a tasty dipping sauce. And both are baked, not deep-fried. For some, this might address health concerns; but for others, it simply avoids the hassle and mess of deep-frying and renders the “what do I do with the used oil?” question moot.

Here are some other recipes that I have tried.

For tofu: Slice or cube extra-firm tofu, dip in a beaten egg, and dredge in a mixture of equal parts cornmeal and flour seasoned with salt and white pepper. Pan fry until crisp on all sides. Serve with soy sauce for dipping.

For fish: Dip fillets or “fingers” of firm, fresh white fish in beaten egg and dredge in crushed, seasoned cornflakes. Bake in a pan containing 2 tablespoons of canola oil that have been heated in a 450-degree oven. Serve with BBQ sauce for dipping.

Nuggets, but not.

Ÿ Marialisa Calta is the author of “Barbarians at the Plate: Taming and Feeding the American Family” (Perigee, 2005). More at marialisacalta.com.