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...."
INGREDIENTS
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1/2 cup plain Greek yogurt
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1/4 cup mayonnaise
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2 tablespoons country-style Dijon mustard
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1 teaspoon honey or agave nectar
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1/4 teaspoon ground coriander
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6 tablespoons lemon juice, divided (about 2 lemons)
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Kosher salt
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2 large carrots, peeled
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1/2 large celery root, peeled
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1/2 cup parsley leaves, roughly chopped
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Freshly ground black pepper
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2 large eggs, beaten
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1/4 cup cornstarch
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1 cup stone-ground yellow cornmeal
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1 tablespoon plus 2 teaspoons Old Bay seasoning
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1 pound firm white fish (such as cod), cut into 16 even strips, about 3x1" each
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Kosher salt
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1/4 teaspoon freshly ground black pepper
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Grapeseed or other neutral oil (for frying)
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