Give your fish fry a "bake-over:" Check out this recipe for crispy baked fish sticks

(WITI) -- Give your fish fry a "bake-over." In this week's Dining with Duria, Angelica shares her recipe for crispy baked fish sticks with tartar sauce.

Crispy Baked Fish Sticks with Tartar Sauce
Recipe adapted from The Comfort of Cooking
Makes 2-4 servings


For crispy baked fish sticks (makes about 8 sticks):
- 1 ½ pounds of boneless cod, halibut or tilapia filets, cut into strips
- 2 tbsp olive oil
- 1 ½ cups panko crumbs, lightly toasted
- 1 tbsp Old Bay seasoning
- ¼ cup flour
- 2 large eggs
- Lemon wedges, for serving

For tartar sauce (makes ½ cup)
- ½ cup light mayonnaise or plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp sweet pickle relish
- ½ tbsp. dried minced onion
- Salt and pepper, to taste

- To toast to panko crumbs: Spread on large baking sheet and drizzle with olive oil and place under broiler for 1-2 minutes. Then set aside.
- Preheat oven to 450 degrees. Position rack in upper third of oven. Spray baking sheet with oil.
- In a shallow dish, combine toasted panko crumbs, salt and Old Bay seasoning. In a separate dish, add flour. In a separate bowl, beat eggs. Coat fish in flour, then dip in beaten eggs, then coat with panko crumbs and make sure it sticks. Arrange fish on the baking sheet.
- Bake for 10-15 minutes, turning halfway through until cooked.

- To make the tartar sauce: Mix together all ingredients in a small bowl. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Serve with fish sticks and lemon wedges.

NOTE: The uncooked fish sticks can be frozen for a few weeks. First freeze them on a baking sheet until firm, then transfer to freezer bags. To cook, bake from frozen for a longer period of time, about 18-20 minutes.