Ingredients:
For fish sticks:

· Cod, halibut or catfish filets, thawed if frozen

· ½ tsp salt

· ¼ tsp freshly ground black pepper

· 1 cup bread crumbs

· 2 tsp seasoning of choice

· 1 large egg

· 1 tbsp water

· 1/3 cup flour

· Cooking spray

· 1 lemon, cut into wedges

For tartar sauce:

· 1/3 cup mayonnaise

· 2 tbsp pickle relish (sweet or dill)

· 1 tbsp finely chopped red onion

· 1 ½ tsp chopped fresh dill

· 1 tsp capers (optional)

· ½ tsp freshly squeezed lemon juice

Method
Preheat the oven to 190°C. Line a baking sheet with parchment paper or use a silicone baking mat. Blot fish dry with paper towels. Season fish with salt and pepper. Cut filets crosswise in one-inch strips. Combine breadcrumbs and seasoning in a shallow dish. Beat together egg and water in a second shallow dish. Place flour in a third shallow dish. Dip fish pieces in flour to coat, shaking off excess then in egg mixture then in breadcrumbs. Place breaded fish sticks on the prepared baking sheet. Coat fish sticks generously with cooking spray. Bake freshly breaded or frozen fish sticks until golden brown, 18-20 minutes, turning once halfway through baking time.

For tartar sauce, in a small bowl whisk together mayonnaise, pickle relish, onion dill weed, capers and lemon juice. Chill for at least two hours before serving, and up to one week. Serve fish sticks with tartar sauce and lemon wedges.