CRISPY FISH STICKS WITH COLESLAW

INGREDIENTS
1. 1/3cup sour cream
2. 1tablespoon red wine vinegar
3. kosher salt and black pepper
4. 1/2small head green cabbage, thinly sliced (about 2 cups)
5. 2carrots, grated
6. 46-ounce tilapia fillets, split lengthwise
7. 1/2cup flour
8. 2large eggs, beaten
9. 1 1/2cups panko
10. 1 3/4cups canola oil, plus more if needed
11. 1/2cup ketchup

DIRECTIONS
1. In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼
teaspoon pepper. Add the cabbage and carrots and toss well.
2. Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Place the flour in a
medium bowl, the eggs in a second medium bowl, and the panko in a third medium
bowl. Coat the tilapia with the flour (tapping off any excess), dip in the eggs (shaking off
any excess), then coat with the panko (pressing gently to help it adhere).
3. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tilapia in
batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if
necessary. Serve with ketchup and coleslaw.