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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Spicy Slaw

• 1⁄4 small  head green cabbage, shredded
• 1⁄4 small  head purple cabbage, shredded
• 1  medium  size kohlrabi, peeled and julienne
• 2  apples, peeled and julienne
• 1⁄4 small purple onion, finely diced
• 1  tablespoon  grated  fresh horseradish
• 5  garlic cloves, grated
• 3  tablespoons stone ground mustard
• 3  tablespoons  vegetable oil or 3  tablespoons light olive oil
• 3  tablespoons apple cider vinegar
• 3  tablespoons honey
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon fresh coarse ground black pepper

• Lemony Jalapeno Mayonnaise

• 1 1⁄2 cups mayonnaise
• 1  garlic clove, grated (or very finely minced)
• 1  large  jalapeno, finely diced and seeded
• 3  tablespoons lemon juice

• Fish Sticks

• 1 1⁄2 lbs  halibut or 1 1⁄2 lbs cod
•  oil (for frying)
• 1  cup all-purpose flour
• 1  teaspoon sugar
• 1  teaspoon kosher salt
• 1  egg, beaten
• 1  cup  ice water
• 2  tablespoons  vegetable oil
• 12  wooden craft  sticks (popsicle sticks) or 12  wooden skewers (popsicle sticks)
•  salt

Directions

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.