Panko-Crusted Fish Sticks with Herb Dipping Sauce

To quote Rachel Ray, “Yummo!” I’m really not a fan of her anymore but, these were yummy! We eat a lot of fish because it is healthy, but every once in a while you need new recipes! I found this recipe in my Everyday Food magazine again!

The recipe calls for Panko, but it is hard to find if you’re not in the mood to go on a hunt. I used bread crumbs instead. I served this with oven fries, which I will post the recipe for on Friday, because that’s what we’re having with dinner on Friday. I think my favorite part of this recipe was the dipping sauce.

source: Everyday Food

Ingredients

Serves 4

• 1 large egg, lightly beaten
• coarse salt and ground pepper
• 2 cups panko
• 1 tablespoon Old Bay Seasoning
• 2 tablespoons olive oil
• 1 1/2 pounds tilapia fillets, cut into wide strips
• 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

Directions

1. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
2. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
3. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.