Panko Crusted Fish Sticks with Herb Dipping Sauce

Adapted from this Martha Stewart recipe.



Ingredients:
1 large egg, lightly beaten
coarse salt and ground pepper
1 cup panko
1 tablespoons olive oil
1/2 pounds tilapia fillets
1/4 cup light mayonnaise
1 tablespoon parsley
1/2 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1 teaspoon prepared white horseradish

Directions:
Preheat oven to 475 and line a baking sheet with aluminum foil, sprayed with Pam; set aside.

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

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko 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. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce.