Old Bay–Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw

Ingredients for Old Bay–Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw

• 120ml plain Greek yoghurt

• 60ml mayonnaise

• 2 tablespoons country-style Dijon mustard

• 1 teaspoon honey or agave nectar

• 1/4 teaspoons ground coriander

• 6 tablespoons lemon juice, divided (about 2 lemons)

• Kosher salt

• 2 large carrots, peeled

• 1/2 large celery root, peeled

• 1/2 cup parsley leaves, roughly chopped

• Freshly ground black pepper

• 2 large eggs, beaten

• 30g cornflour

• 130g stone-ground yellow cornmeal

• 1 tablespoon plus 2 teaspoons Old Bay seasoning

• 450g firm white fish (such as cod), cut into 16 even strips, about 3x1" each

• Kosher salt

• 1/4 teaspoons freshly ground black pepper

• Grapeseed or other neutral oil (for frying)

Whisk yoghurt, mayonnaise, mustard, honey, coriander, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a large bowl. Set aside 180ml 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 45ml lemon juice to remaining yoghurt mixture and toss to combine. Season slaw with salt and pepper.

Place eggs, cornflour, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.

Pat fish dry, then season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Working in batches, dredge fish in cornflour, 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 177°C. 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.