Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Parmesan Fish Crackers 3.6 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes About 2 1/2 Dozen Crackers What kid doesn’t love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery. Ingredients 1 ½ cups all-purpose flour, plus more for dusting 8 tablespoons (1 stick) unsalted butter, cut into 5 pieces ½ teaspoon table salt ½ cup freshly grated Parmesan cheese 5 tablespoons plus 1 teaspoon cold water 1 large egg yolk Directions Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper. In food processor, combine flour, butter, salt, and cheese. Pulse until mixture resembles coarse meal. Add the 5 tablespoons cold water; pulse until the dough just comes together. Shape dough into a disk. In a small bowl, whisk together egg yolk and remaining 1 teaspoon cold water; set aside. On a lightly floured surface, roll dough 1/4 inch thick. Cut out shapes using fish-shape cookie cutter; transfer to prepared baking sheets. Bring scraps together, reroll the dough, and cut out more shapes. Brush each fish with the reserved egg wash. Bake until golden, about 10 minutes. Transfer to a wire rack, and let cool. Crackers may be kept at room temperature in an airtight container up to 2 days. Cook's Notes This recipe can be made by hand using 2 knives or a wooden spoon. The Parmesan should be grated to almost powdery on the fine holes of a grater. You will need a 2- to 3-inch fish-shape cookie cutter to shape the crackers. Rate it Print