Parmesan Fish Sticks

• 1 (18-ounce) skinless center-cut salmon fillet, about 9 by 4 inches
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 egg whites
• 1 cup freshly grated Parmesan cheese
• 1 cup seasoned bread crumbs
• Olive oil, for pan and drizzling
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup plain low-fat yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh flat-leaf parsley or chives

1. Preheat the oven to 450F.
2. Rinse the salmon fillet and pat dry with paper towels.
3. Cut the fish in half to make 2 fillets, each about 4 by 4 1/2 inches.
4. Starting on the longer edge, slice each piece into 1/2-inch strips.
5. Cut any very tall strips in half horizontally so all the pieces are about 1/2 by 1/2 by 4 1/2 inches.
6. Place the flour in a medium bowl and season with the salt and pepper.
7. Place the egg whites in another bowl and beat until frothy, about 30 seconds.
8. Combine the Parmesan and bread crumbs in a third bowl.
9. Coat the salmon pieces in the seasoned flour and pat to remove any excess.
10. Dip the floured salmon in the egg whites and then into the bread-crumb mixture, gently pressing the mixture into the fish.
11. Place the breaded salmon on a liberally oiled baking sheet and drizzle lightly with a bit more olive oil.
12. Bake for 15 to 20 minutes, or until golden brown.
13. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small bowl.
14. Arrange the fish sticks on a serving platter and serve with the dipping sauce.

center, allpurpose, salt, freshly ground black pepper, egg whites, parmesan cheese, bread crumbs, olive oil, mayonnaise, yogurt, mustard, parsley

Taken from www.epicurious.com/recipes/food/views/parmesan-fish-sticks-376621 (may not work)