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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Evil Llewop
[email protected]Overall, I thought these fish sticks were pretty good. The Old Bay seasoning gave them a nice flavor, and the slaw was a good complement. I would definitely make them again.
Rafi Firoz
[email protected]These fish sticks were a little too oily for my taste. I think I would have liked them better if I had baked them instead of frying them.
Stanslas Koni
[email protected]I thought these fish sticks were just okay. The flavor was good, but the fish was a little dry. I think I would have liked them better if I had used a different type of fish, like cod or tilapia.
Faruk Ahamed
[email protected]These fish sticks were easy to make and turned out great! I served them with tartar sauce and lemon wedges, and they were a hit with my family. I'll definitely be making them again.
Asadullah Farooq
[email protected]I loved these fish sticks! The Old Bay seasoning gave them a delicious flavor, and the slaw was the perfect complement. I'll definitely be making this recipe again.
M Hasham
[email protected]These fish sticks were a bit bland for my taste. I think I would have liked them better if I had used more Old Bay seasoning.
Rms Redmi
[email protected]I thought these fish sticks were delicious! The Old Bay seasoning gave them a great flavor, and the slaw was the perfect accompaniment. I'll definitely be making this recipe again.
Naomi Thombe
[email protected]These fish sticks were a little too oily for my taste. I think I would have liked them better if I had baked them instead of frying them.
ofosu Daniel
[email protected]I love the combination of flavors in this recipe. The Old Bay seasoning gives the fish sticks a delicious savory flavor, and the creamy celery root and carrot slaw is the perfect sweet and tangy complement. I'll definitely be making this recipe again
Hriday Biswas
[email protected]These fish sticks were easy to make and turned out great! I served them with tartar sauce and lemon wedges, and they were a hit with my family. I'll definitely be making them again.
Stellar Jeffrey
[email protected]I thought these fish sticks were just okay. The flavor was good, but the fish was a little dry. I think I would have liked them better if I had used a different type of fish, like cod or tilapia.
Hibaa Saeed
[email protected]These fish sticks were a little too spicy for my taste, but my husband loved them. He said they were the best fish sticks he's ever had. I'll definitely be making them again, but I'll use less Old Bay seasoning next time.
Vera edokpayi
[email protected]I'm not usually a fan of fish sticks, but these were surprisingly good. The Old Bay seasoning really made a difference, and the slaw was a great way to add some freshness and crunch. I'll definitely be making these again.
Karim Hachem
[email protected]I love that this recipe uses simple, everyday ingredients. I always have Old Bay seasoning on hand, and I can usually find celery root and carrots at my local grocery store. The fish sticks were easy to make and turned out perfectly crispy.
Hanif Hanafee
[email protected]These fish sticks were a hit with my family! The Old Bay seasoning gave them a delicious flavor, and the creamy celery root and carrot slaw was the perfect complement. I'll definitely be making this recipe again.