I haven't had them in forever, but I used to eat them as a kid and they are great! I guess I forgot about them. But, thanks to Colleen (from Cooking This and That) for making a healthier, grown-up version. I saw this in her blog and immediately starred it to make for dinner this week.
Doesn't this look better?
This was only my second time using panko breadcrumbs and these fish sticks were the perfect use. The oil in the coating helps the sticks brown and crisp up. I did substitute milk for the egg, because I am out of eggs. Actually, the baked onion rings flour/milk mixture I just posted about...I used the leftover coating from that recipe, and added some oil and Old Bay Seasoning.
The dipping sauce for this was delicious, too. I had to buy horseradish, since I've never really eaten it or cooked with it. Next time I could only use about 1 tsp., but that can be adjusted to your taste.
Panko-Crusted Fish Sticks with Herb Dipping Sauce
from Everyday Food
1 large egg
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 pound tilapia fillets
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish
Preheat oven to 475 degrees F, with racks in the middle of the oven. Line a baking sheet with non-stick aluminum foil.
Cut tilapia filets in half lengthwise, and then again the other direction. You now have 4 sticks per filet.
Crack egg into shallow bowl, lightly beat with fork. Season with salt and pepper. In another shallow bowl, combine panko, Old Bay, and olive oil.
Dip each tilapia stick into egg, shaking off the excess; then into panko mixture, pressing mixture so that it sticks.
Place on prepared baking sheet and bake 12-15 minutes, until panko is lightly browned and fish is cooked through.
Meanwhile, mix all sauce ingredients in small bowl. Season with salt and pepper and serve alongside fish sticks.