Crunchy Fish Sticks with Carrot-Apple Slaw

• 13 c. all-purpose flour
• 23 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
• 23 c. canola oil
• 1/4 c. tartar sauce
• 3 tbsp. honey mustard
• 1 carton plain or vanilla low-fat yogurt
• 1 tbsp. minced shallot
• 2 tsp. fresh lemon juice
• 2 tsp. chopped tarragon or parsley
• 1 Granny Smith apple
• 1 Braeburn apple
• 2 c. shredded carrots
• 1/4 c. dried cranberries

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

flour, yellow cornmeal, egg whites, kosher salt, garlic, tilapia, canola oil, tartar sauce, honey mustard, vanilla, shallot, lemon juice, tarragon, apple, braeburn apple, carrots, cranberries

Taken from www.delish.com/recipefinder/crunchy-fish-sticks-carrot-apple-slaw-recipe-rbk0511 (may not work)