Crunchy Baked Fish Sticks with Cucumber Dill Dip

• 1- 1/2 pound Fresh Tilapia Fillets
• 13 cups All-purpose Flour
• 2 whole Eggs
• 1 Tablespoon Milk
• 1- 3/4 teaspoon Creole Seasoning, Divided
• 1- 1/2 cup Panko Bread Crumbs
• 1/2 cups Low Fat Sour Cream
• 1/4 cups Mayonnaise
• 1 whole Green Onion, Sliced (white And Green Part)
• 13 cups Cucumber, Peeled And Finely Diced
• 1/4 teaspoons Dried Dill
• Salt And Pepper, to taste
• Lemon Wedges, Optional, For Garnish

1. Preheat oven to 350 F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
2. Create dredging station by placing flour in one shallow bowl.
3. Put the eggs, milk and 1/4 teaspoon Creole seasoning in a second shallow bowl.
4. Put the panko and remaining creole seasoning in a third bowl.
5. Whisk eggs and milk to combine.
6. Stir panko with seasonings.
7. Cut tilapia fillets into strips and dredge in the flour, then in the egg mixture, then in the panko.
8. Place on the baking sheet.
9. Repeat with remaining pieces of fish.
10. Bake 12-15 minutes depending on how thick your fish is.
11. Fish is completely cooked when opaque and it flakes easily.
12. Remove it from the oven and set aside.
13. For the sauce, combine all of the sauce ingredients (except the lemon wedges) together in a small bowl and refrigerate until ready to serve.
14. Squeeze lemon wedges over warm fish and top with sauce.

allpurpose, eggs, milk, creole seasoning, bread crumbs, low fat sour cream, mayonnaise, green onion, cucumber, dill, salt, lemon wedges

Taken from tastykitchen.com/recipes/main-courses/crunchy-baked-fish-sticks-with-cucumber-dill-dip/ (may not work)