I found these yummy Fish Sticks in my Real Simple magazine a couple years ago. They’re easy to make and can be frozen and baked later for those nights when you just need something quick. Add a little coleslaw or cabbage salad on the side for a full meal. For dipping sauce, we mixed ketchup, mayonnaise, finely diced dill pickles and a splash of pickle juice.
OVEN-BAKED FISH STICKS
3 cups panko bread crumbs
1/3 cup olive oil
1 Tbsp seafood seasoning
3 large eggs
2 1/2 pounds skinless tilapia fillets, cut into 1-inch strips (we use and prefer halibut or cod)
Heat oven to 450 degrees. On a large rimmed baking sheet, toss the bread crumbs with the oil, seafood seasoning and 1/2 tsp salt. Toast in oven, tossing once, until golden brown, 5 to 7 minutes. Transfer to a shallow bowl and wipe out the baking sheet. In a second shallow bowl, beat the eggs with 1 Tbsp water.
Working with a few pieces at a time, dip the fish in the beaten eggs, then coat with the bread crumbs (pressing gently to help them adhere). Place in a single layer on 2 parchment-lined large baking sheets.
Serve immediately by baking until fish is crisp and opaque throughout, 12 to 15 minutes.
or Freeze the uncooked fish sticks on baking sheet to firm, then transfer to freezer bags and freeze for up to 3 months. Bake from frozen, 18-20 minutes at 450 degrees.