- 4
Ingredients
- 1 lg egg, lightly beaten
- coarse salt and ground pepper
- 2 cup panko
- 1 Tbsp. Old Bay Seasoning
- 2 Tbsp. olive oil
- 1 1/2 lb tilapia fillets, cut into wide strips (see note, above)
- 1/2 cup light mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice, plus lemon wedges for serving
- 2 tsp. prepared white horseradish
Preparation
Step 1
Sticking To It: To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.
Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside
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
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.