Carnival Style Fish Sticks With Lemony Jalapeno Mayonnaise

“Winning recipe at the Gilroy Great Garlic Cook-Off 2013. Kohlrabi is a member of the turnip family and is sometimes referred to a "cabbage turnip". It has a sweet, mild flavor.”

Ingredients Nutrition


  1. In a bowl, mix cabbages, kohlrabi, apples and purple onion.
  2. In a small jar with a tightfitting lid, combine the horseradish, garlic, mustard, oil, vinegar, honey, kosher salt and pepper. Shake well. Pour over cabbage mixture and toss. Set aside.
  3. Whisk the lemony jalapeno mayonnaise ingredients together. Set aside.
  4. Place fish on paper towels; gently press out all the moisture. Into a deep fryer or deep frying pan, pour oil to a depth of 2 inches. Heat oil until very hot.
  5. Meanwhile, in a large bowl, whisk together the flour, sugar, salt, egg, ice water and 2 tablespoons oil. Transfer to a tall, skinny container, such as a quart Mason jar.
  6. Cut fish into a dozen 2-by-3-inch cubes. Push a skewer in the middle of each, stopping about an inch from the end. Dip into the batter in a swirling motion, covering fish and a bit of the stick. Very gently shake off excess batter before placing fish into the hot oil. Hold the stick just a moment to seal the batter so fish sticks won't stick together, then drop them in; cook until golden brown, 8 to 10 minutes. Drain on paper towels. Sprinkle with salt if desired. Serve with Lemony Jalapeno Mayonnaise and Kohlrabi Apple Slaw.

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