Food & Cooking Recipes Ingredients Seafood Recipes Panko-Crusted Fish Sticks with Herb Dipping Sauce 3.5 (305) 32 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 35 mins Servings: 4 Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them. Ingredients 1 large egg, lightly beaten coarse salt and ground pepper 2 cups panko 1 tablespoon Old Bay Seasoning 2 tablespoons olive oil 1 ½ pounds tilapia fillets, cut into wide strips (see note, above) ½ cup light mayonnaise ¼ cup fresh parsley, chopped 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice, plus lemon wedges for serving 2 teaspoons prepared white horseradish Directions 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. Cook's Notes To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise. Originally appeared: Everyday Food, May 2007 Rate It PRINT