Panko-Crusted Fish Sticks with Lemon-Herb Dip & Carrot-Apple Slaw

Directions

1. Preheat the oven to 450°F and position the rack in the center.
2. Whisk the eggs with a pinch of salt and pepper in a shallow dish.
3. On a large plate, mix the bread crumbs with a light drizzle of olive oil.
4. Cut the cod into 1/2-inch-wide strips.
5. Line a baking sheet with parchment or foil.
6. Dip each fish strip into the egg, letting excess drip back, then coat with the crumb mixture and lay on the sheet; work in batches.
7. Bake until the coating is golden and the fish is opaque in the center, about 15–18 minutes.
8. Meanwhile, wash and dry the apples, carrots, and parsley; core the apples and grate them, and grate the carrots into a salad bowl; chop half the parsley and reserve the rest for the dip.
9. Add raisins to the slaw, then squeeze the lemon into a separate bowl that will hold the dressing. Mix mayo, yogurt, Dijon, salt, and pepper with the lemon juice and chopped parsley; reserve half of this sauce for dipping and add the rest to the slaw, tossing to coat.
10. To serve, arrange the fish sticks with a portion of slaw and offer the reserved dip on the side.