Steps

• 1

  Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha, and vinegar to a small bowl and whisk to combine.

• 2

  In a medium bowl, combine cabbage and carrots and fold in the mayonnaise mixture until the cabbage and carrots are coated. Set aside until ready to eat.

• 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 4

  Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.

  450 ˚F / 232 ˚C

  00:10

• 5

  Rinse all fish fillets and pat dry. Cut fillets into 1” strips.

• 6

  In one bowl combine the all purpose flour, salt and pepper.

• 7

  In a separate bowl, beat eggs.

• 8

  In a third bowl, combine the panko, parsley and dill.

• 9

  Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.

• 10

  Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 140℉. Enjoy!

  450 ˚F / 232 ˚C

  140 ˚F / 60 ˚C

  00:04