Instructions:
Make the lemon caper sauce by mixing together all sauce ingredients in a bowl. Set aside.
Set up dredging station with the egg whites/mustard/lemon juice in one bowl and the panko crumbs, paprika, Old Bay, dried parsley, salt and pepper in another.
Pat the fish strips very dry and dip first into the egg mixture, then into the breadcrumb mixture until fully coated.
For Baking: Place breaded fish sticks on a greased baking sheet. Bake at 450°F for 12-15 minutes until browned and crispy.
For Air Frying: Spritz the breaded fish with oil. Air fry at 370°F for 7-8 minutes, flipping halfway through, until crispy.
Serve the baked fish sticks hot with the lemon caper sauce on the side for dipping!
These baked fish sticks with their irresistibly crunchy panko crust and tangy lemon caper sauce make such a tasty, healthier spin on the classic! Kid-friendly and adult-approved.
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