Serves 10
35 min
Crunchy Fish Sticks With Carrot-Apple Slaw
Recipe GLPR3d5e443f8a4661
Golden-fried fish sticks made with a crispy cornmeal coating, served alongside a refreshing slaw of shredded carrots, fresh apple slices, and tart cranberries tossed in a tangy yogurt dressing. Includes honey-mustard and tartar sauce for dipping.
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Ingredients
1/3 cup all-purpose flour
2/3 cup yellow cornmeal
3 large egg whites, lightly beaten
1 teaspoon kosher salt
1 teaspoon garlic hot pepper sauce
1.5 pounds tilapia or catfish fillets, cut into 3- by 1-inch sticks
2/3 cup canola oil
1/4 cup tartar sauce, for dipping
3 tablespoons honey mustard, for dipping
1 container (6 ounces) 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, cored and thinly sliced
1 Braeburn apple, cored and thinly sliced
2 cups shredded carrots
1/4 cup dried cranberries
Directions
Preheat oven to 275°F. Spread the all-purpose flour on one sheet of waxed paper and the cornmeal on another. In a small bowl, whisk together the egg whites, kosher salt, and garlic hot pepper sauce until well combined.
Working with one fish stick at a time, coat it lightly in flour, tapping off any excess, then dip into the egg white mixture, and finally dredge thoroughly in the cornmeal until evenly coated. Place each breaded stick on a foil-lined baking sheet.
Heat the canola oil in a large skillet over medium heat until the surface begins to ripple. Carefully place half of the fish sticks into the hot oil and fry for 4 to 5 minutes, turning halfway through, until the exterior is golden brown and the fish is opaque throughout and reaches an internal temperature of 160°F.
Transfer the cooked fish sticks to a wire cooling rack and place in the warm oven to keep hot while you cook the remaining batch. Repeat step 3 with the second batch of fish sticks.
While the fish cooks, prepare the slaw. In a medium mixing bowl, whisk together the yogurt, minced shallot, fresh lemon juice, and chopped tarragon until the mixture is smooth and well blended.
Add the sliced Granny Smith apple, sliced Braeburn apple, shredded carrots, and dried cranberries to the yogurt dressing. Toss everything together gently until the apples and carrots are evenly coated.
In a small bowl, stir together the honey mustard and tartar sauce to create a combined dipping sauce. Serve the warm fish sticks alongside the chilled carrot-apple slaw, with the honey-mustard tartar sauce on the side for dipping.
