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Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha and vinegar to a small bowl and whisk to combine.
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.
When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 minutes.
Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.
Rinse all fish fillets and pat dry. Cut fillets into 1 inch strips.
In one bowl combine the all purpose flour, salt and pepper.
In a separate bowl, beat eggs.
In a third bowl, combine the panko, parsley and dill.
Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.
Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 130 degrees F. Enjoy!
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