“Grown Up” Fish Sticks

*I buy fresh fish from the grocer for this dish, but I have also used frozen fillets. If you buy fresh, have the guy at the counter remove the skin before you purchase it. Trust me, its a lot easier than trying to do it yourself at home.*

First, prepare the dipping sauce so it can meld in the refrigerator while the fish is cooking. Combine mayo, worcestershire, dill, thyme, oregano, and lemon juice in a small bowl and mix thoroughly. Cover and place in the fridge until serving time. For the sauce, you can use any herbs you have on hand, I just like those three the best!

Preheat oven to 400F.

Rinse and pat dry the fish. Lay it horizontally on a cutting board, and with a sharp knife, slice the fish into 1/2 inch strips.

Get out three bowls. In the first bowl, mix the flour, salt and pepper. In the second bowl, whisk the egg until it is foamy. In the third bowl, mix the breadcrumbs and the parmesan.

On at a time, dip the strips into the flour, thoroughly coating and shaking off the extra. Then dip into the egg. Then roll the strip in the breadcrumb mixture, pressing slightly to make them stay on the strip.

Lay the fully coated strip on a well greased baking sheet.

Repeat with all remaining strips.

Drizzle olive oil lightly over breaded strips, and bake in oven for 15-20 minutes, until fish is flaky and opaque, and breadcrumbs are golden. Serve with the chilled dipping sauce.