Crunchy Fish Sticks with Carrot-Apple Slaw

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.