Crunchy Fish Sticks with Carrot-Apple Slaw
Recipe GLPR487cfc765f1b32
Golden-crusted fish sticks made with a crispy cornmeal and flour coating, paired with a refreshing slaw of shredded carrots, fresh apples, and tart cranberries, dressed with a zesty yogurt-based sauce.
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Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
3 large egg whites
1 teaspoon kosher salt
1 teaspoon garlic hot pepper sauce
1 1/2 pounds tilapia or catfish fillets
1 cup canola oil
1/4 cup tartar sauce
3 tablespoons honey mustard
1 cup plain or vanilla low-fat yogurt
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh tarragon or parsley
1 Granny Smith apple, julienned
1 Braeburn apple, julienned
2 cups shredded carrots
1/4 cup dried cranberries
Directions
In a shallow dish, whisk together the flour, cornmeal, kosher salt, and garlic hot pepper sauce. In another shallow dish, lightly beat the egg whites.
Pat the tilapia or catfish fillets dry with paper towels. Cut each fillet lengthwise into 3/4-inch-wide strips.
Dip each fish strip into the beaten egg whites, then coat thoroughly with the flour-cornmeal mixture, pressing gently so the coating adheres.
Heat the canola oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the coated fish strips in the pan, working in batches if needed to avoid crowding.
Cook the fish sticks for 3 to 4 minutes per side until the coating is golden and crispy and the fish reaches an internal temperature of 160°F. Transfer to a paper towel-lined plate to drain.
While the fish cooks, whisk together the tartar sauce, honey mustard, yogurt, minced shallot, lemon juice, and tarragon in a small bowl to make the sauce.
In a large bowl, toss together the shredded carrots, julienned Granny Smith and Braeburn apples, and dried cranberries.
Drizzle half of the prepared sauce over the carrot-apple mixture and toss gently to combine. Reserve the remaining sauce for serving alongside.
Divide the slaw among four plates and arrange the crispy fish sticks on top. Serve with the reserved sauce on the side.
