Baked Fish Sticks with Tartar Sauce

washingtonpost.com

Jenny B.

measuring cup Servings: 4

subheading: For the tartar sauce:

⅓ cup low-fat or full-fat plain Greek yogurt

3 tablespoons mayonnaise

¼ cup finely chopped sour pickle (1 small pickle)

2 tablespoons chopped scallion

subheading: For the fish sticks:

1 ½ cups panko

2 tablespoons olive oil, plus more for the pan

2 teaspoons sweet paprika

1 teaspoon granulated garlic

½ teaspoon fine salt

2 large eggs

1 teaspoon Dijon mustard

⅓ cup whole-wheat pastry flour or all-purpose flour

1 pound firm white fish fillets, such as cod, scrod, hake, haddock, halibut or tilapia

Chopped fresh flat-leaf parsley, for serving (optional)

Lemon wedges, for serving

Directions at washingtonpost.com

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