OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW
Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.
Provided by Anna Stockwell
Categories Fry Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Lunch Cornmeal Cod Carrot Spring Summer Healthy Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Make the dipping sauce and slaw:
- Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
- Make the fish sticks:
- Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
- Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
- Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
- Do Ahead
- Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.
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Bello Sherifat Folashade
[email protected]These fish sticks were delicious! I will definitely be making them again.
Don Esack
[email protected]Overall, I thought these fish sticks were just okay. I wouldn't make them again.
Muhammad Hamad
[email protected]I would have liked the fish sticks to be a bit crispier.
Tajmir YT
[email protected]These fish sticks were a bit too oily for my taste.
ANNA YOSEPH
[email protected]I made these fish sticks for my kids and they loved them! They're a great way to get kids to eat fish.
Bandile Lwandile
[email protected]The fish sticks were good, but the slaw was a bit too creamy for my taste.
Olofuru Israel
[email protected]I thought the fish sticks were a bit bland. I would have liked more seasoning.
Riyan Md
[email protected]These fish sticks were a bit too spicy for my taste, but my husband loved them.
Vincent Naidoo
[email protected]I love the combination of flavors in this dish. The Old Bay seasoning gives the fish sticks a nice kick, and the creamy celery root and carrot slaw is a perfect complement.
RanaSohail RanaSohail
[email protected]These fish sticks were easy to make and turned out great. I will definitely be making them again.
Hasnain Mi
[email protected]I'm not a big fan of fish, but I really enjoyed these fish sticks. The creamy celery root and carrot slaw was a great addition.
Ranisha Taylor
[email protected]I made these fish sticks for a party and they were a huge success. Everyone loved them!
BN Bappy
[email protected]These fish sticks were a hit with my family! The Old Bay seasoning gave them a delicious flavor, and they were perfectly crispy on the outside and flaky on the inside.