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

• 120ml plain Greek yoghurt

• 60ml de mayonesa

• 2 tablespoons country-style Dijon mustard

• 1 teaspoon honey or agave nectar

• 1/4 cucharaditas de cilantro molido

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

• Sal kosher

• 2 large carrots, peeled

• 1/2 large celery root, peeled

• 1/2 cup parsley leaves, roughly chopped

• Pimienta negra recién molida

• 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

• Sal kosher

• 1/4 cucharaditas de pimienta negra recién molida

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.