PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

11/2 pounds tilapia fillets, cut into wide strips

3 large eggs, lightly beaten

Coarse salt and pepper

21/2 cups panko bread crumbs

1   tablespoon and 1/4 teaspoon Old Bay Seasoning, divided

2  tablespoons olive oil

1/2 cup light mayonnaise

1/4 cup fresh parsley, chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving

 

To make fish nuggets, cut tilapia fillets in half and then chunk into nugget-sized pieces. Preheat oven to 475 degrees, with racks in top and bottom third. Line 2 baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, 1 tablespoon Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and remaining Old Bay Seasoning. Season with salt and pepper. Serve fish sticks with dipping sauce. Makes 6 servings.