Food & Cooking Recipes Ingredients Seafood Recipes Panko-Crusted Fish Sticks with Herb Dipping Sauce 3.5 (306) 33 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print