Panko-Crusted Fish Sticks with Herb Dipping Sauce

• 1 large egg, lightly beaten
• Coarse salt and freshly ground pepper
• 2 cups panko (Japanese bread crumbs)
• 1 tablespoon seafood seasoning, preferably Old Bay
• 2 tablespoons olive oil
• 1 1/2 pounds tilapia fillets, cut into wide strips
• 1/2 cup mayonnaise
• 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 teaspoons prepared horseradish sauce

1. Preheat oven to 475F, with racks in upper and lower thirds.
2. Place egg in a shallow bowl; season with salt and pepper.
3. In another bowl, stir together panko, seafood seasoning, and oil.
4. Dip tilapia into egg, letting excess drip back into bowl, then coat completely with panko mixture, gently pressing to adhere.
5. Place on baking sheets, leaving ample room between.
6. Bake (without turning fish), rotating sheets from top to bottom and front to back halfway through, until lightly browned, 12 to 15 minutes.
7. Meanwhile, make sauce: In a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish sauce; season with salt and pepper.
8. Serve fish sticks with sauce and lemon wedges on the side.

egg, salt, seafood seasoning, olive oil, tilapia, mayonnaise, parsley, mustard, lemon juice, horseradish sauce

Taken from www.epicurious.com/recipes/food/views/panko-crusted-fish-sticks-with-herb-dipping-sauce-388002 (may not work)