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Ren’s Quick Celeriac and Sour Cream Slaw with Pan-Fried Fish Fingers

Ren Behan

Celeriac icon

Serves: 2-3

Prep time: 25 mins

Cook time: 15 mins


1 celeriac, approx. 500g

1 green apple

1 medium carrot

½ lemon, juiced

50g raisins

150ml sour cream

2 tablespoons rapeseed oil

300g skinless cod loins (or other sustainable white fish)

2 tablespoons plain flour (or a gluten-free flour blend)

1 egg, lightly beaten

Veg Portions / Serving: 1


Kitchen Ninja

Recipe donated by Ren Behan for Veg Power. Portrait photography by Yuki Sugiura (for Pavilion Books) | Food photography by Ren Behan.

Celeriac is a very underused and underrated vegetable although it is often used in Polish kitchens in soups and in salad recipes. It actually has a very mild, sweet flavour and makes a wonderful alternative to raw cabbage in a slaw. Slaw can be a great way to wake up some veg that’s not at its best – perfect for beating food waste.


Start by making the celeriac slaw. Take a large bowl and fill it with cold water. Add the lemon juice and set to one side.

Carefully peel the celeriac. Since the outer edge of the celeriac can be tough, you may need to cut away the exterior with a sharp knife. Using the thicker side of a box grater, grate the celeriac. Tip straight into the lemon water, as it can quickly discolour. Finely slice the green apple into matchstick-sized pieces and place the apple pieces into the water with the celeriac. Peel and grate the carrot, too.

Drain the celeriac and apple into a colander. Make sure you squeeze most of the lemon water out. Tip it into a bowl. Add the carrot. Stir though the raisins and the sour cream. Set to one side while you cook the fish.

Chop the fish into smaller fish-finger-sized pieces. Add the oil to a large non-stick pan and heat gently. Dip the fish pieces, one at a time, into the egg and then into the flour to lightly coat them. Place each fish finger into the pan and fry gently for 3-4 minutes on each side. You may need to flip them over a couple of times and take care that they do not burn. Serve the fish fingers immediately with the slaw.

Kids in the kitchen:

Get the kids grating the carrot and celeriac and squeezing the lemon juice into the water – although they may need to fish out any stray pips! They’re also likely to enjoy squeezing out any excess lemon water from the celeriac, followed by dipping the fish pieces into the egg and flour to coat – remember to make sure they always wash their hands before and after handling raw fish.

Ren Behan

Ren Behan is mum to three and author of Wild Honey and Rye: Modern Polish Recipes. She’s inspired by travels and the food of her childhood, loves heritage cooking and cooks often with her children.

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