1/2lemon, squeezedabout 1 tablespoon of fresh lemon juice
1cupPanko Bread Crumbs
Tartar Sauce for servingoptional
Preheat the oven to 425°F and adjust the rack to the center position. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on a rimmed baking sheet. Lightly spray with non-stick spray.
Slice the fish crosswise into 2-inch long strips, about 1-inch wide, and season both sides with ½ teaspoon of the seasoned salt.
Place flour and 1/2 teaspoon seasoned salt in one shallow dish and mix well. In a separate shallow dish, whisk the egg with fresh lemon juice and Dijon. In the final shallow dish, combine breadcrumbs with garlic powder and the remaining 1 teaspoon seasoned salt.
Dip each fish stick into flour, tossing to coat. Shake off excess. Dip into the egg wash, and then finally into panko breadcrumbs, using your hands to help panko coat fish. Place the breaded fish onto the prepared pan and then repeat with remaining fish strips.
Spray the fish sticks generously with cooking spray.
Bake fish sticks for 7 minutes. Flip and bake for 5-7 minutes longer, or until golden brown and fish is no longer opaque.
Allow to cool slightly and then serve with tartar sauce.
Tilapia or Haddock will work in place of cod fillets.
Panko bread crumbs give these fish sticks the best texture, but feel free to use unseasoned regular bread crumbs if that is all you have.
Leftover fish sticks are best frozen after cooling and then reheated in a 400-degree oven until warmed through, about 15 minutes.
Air Fryer Instructions: Bread the fish strips as directed and spray each side with cooking spray. Place in a single layer in the air fryer and set to 400 degrees for 10 minutes, flipping after 5 minutes. Add an additional 2 minutes if needed.