Panko Crusted Tilapia Nuggets With Fancy Dipping Sauce (Adapted from Martha Stewart’s Everyday Food)

2 large eggs, lightly beaten

Coarse salt and pepper

2 cups panko (see notes above about where to locate that ingredient)

1 tablespoon Old Bay Seasoning or Cajun seasoning

2 tablespoons olive oil

1 1/2 lbs tilapia fillets, cut into wide strips (see note, above)

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 size pieces. Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, cajun seasoning, 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, and lemon juice; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.