Recipe: Panko-Crusted Fish Sticks with Herb Dipping Sauce

PANKO-CRUSTED FISH STICKS WITH HERB DIPPING SAUCE

1 large egg, lightly beaten
Coarse salt and freshly ground black pepper (to taste)
2 cups Panko*
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1/2 pounds tilapia fillets, cut into wide strips**
FOR THE HERB DIPPING SAUCE:
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons prepared white horseradish
lemon wedges (for serving)

Preheat the oven to 475 degrees F, with racks in the top and bottom third positions. Line two baking sheets with aluminum foil. Set aside.

Place the beaten egg in a wide shallow bowl. Season with salt and pepper. In another bowl, combine the panko, Old Bay and oil.

Dip the 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, TO PREPARE THE HERB DIPPING SAUCE:
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.

*Panko is a Japanese riff on bread crumbs. The Japanese crumbs, which have been around for centuries, are lighter and larger than typical Western ones. Panko fries up crisp and makes an airy, crunchy coating for meats, fish or poultry. Look for it in bags or boxes in Asian markets and in the Asian-foods section of supermarkets.

**To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

Makes 4 servings
Source: Sandra Rose Gluck to Everyday Food, June 4, 2007