Lunch: Crunchy Fish Sticks with Carrot-Apple Slaw

Recipe by Frank P. Melodia Battered in a crispy, spicy coating, these fish sticks and the healthy veggie slaw served alongside make a quick and satisfying weeknight dinner.

This recipe includes superfoods such as:

Honey

Ingredients

1/3 c. all-purpose flour
2/3 c. yellow cornmeal
3 large egg whites
1 tsp. kosher salt
1 tsp. garlic hot pepper sauce
1 1/2 lb. tilapia or catfish fillets
2/3 c. canola oil
1/4 c. tartar sauce
3 tbsp. honey mustard

Instructions

Fish sticks: Heat oven to 275 degrees F. Place flour and cornmeal on separate sheets of waxed paper. Whisk egg whites, salt, and hot pepper sauce in a small bowl. Dredge fish sticks first in flour (tapping off excess), then in egg mixture, then in cornmeal until coated. Place sticks on a baking sheet lined with foil (for easy cleanup).
Heat oil in a large skillet over medium heat until rippling. In 2 batches, cook fish sticks until golden brown and opaque, 4 to 5 minutes, turning sticks halfway through. Transfer to a wire rack and keep warm in oven while cooking second batch.
Slaw: In a medium bowl, whisk yogurt, shallots, lemon juice, and tarragon until blended. Add apples, carrots, and cranberries and toss. Mix honey-mustard and tartar sauce and serve with fish sticks and slaw.

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