- Prep Time: 15 minutes
- Cook Time: 7 minutes
Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw
Kids and adults will love this upgrade on classic fish sticks. The spiced fish sticks can be coated, covered, and chilled up to 2 days ahead and the creamy dipping sauce doubles as a dressing for the slaw, which makes this dish labour light that you can get to tables in under 10 minutes.
This menu item will be successful as a shared plate option and can find its way onto adult and child menus. Great for pubs and cafes.
Ingredients
- Pacific West skinless Flathead fillets - spiced fish sticks
- 1 cup polenta - spiced fish sticks
- Grapeseed or other neutral oil (for frying) - spiced fish sticks
- Kosher salt - spiced fish sticks
- 2 large eggs, beaten - spiced fish sticks
- 1/4 tsp freshly ground black pepper - spiced fish sticks
- 1 tbs Cajun spice mix - spiced fish sticks
- 1/4 cup cornstarch - spiced fish sticks
- 1/2 cup plain Greek yogurt - dipping sauce and slaw
- 1/4 cup mayonnaise - dipping sauce and slaw
- 2 tbs Dijon mustard - dipping sauce and slaw
- 1 tsp honey or agave nectar - dipping sauce and slaw
- 1/4 tsp ground coriander - dipping sauce and slaw
- 6 tbs lemon juice, divided - dipping sauce and slaw
- Kosher salt - dipping sauce and slaw
- 2 large carrots, peeled - dipping sauce and slaw
- 1/2 large celery root, peeled - dipping sauce and slaw
- 1/2 cup parsley leaves, roughly chopped - dipping sauce and slaw
- Freshly ground black pepper - dipping sauce and slaw
Instructions
For 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.
For the fish sticks
Cut fish into same 'fish stick' size strips
Place eggs, cornstarch, and polenta in 3 separate medium bowls. Add cajun spice mix 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 or deep fryer to a temperature of 180C. Cook fish until golden brown and cooked through. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
In our spiced fish sticks we use Pacific West’s skinless flathead fillets but these can be substituted with Pacific West’s Hoki or Barramundi skinless fillets.
Brand: Pacific West
Product number: 2775
Pack size: 5kg
Country of origin: Argentina
