Prep the oven and pan: Heat oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup and place a wire rack on top if you have one. Brush or spray the rack (or the foil directly) with oil to prevent sticking.

Toast the crumbs (optional but recommended): In a dry skillet over medium heat, add panko and plain breadcrumbs. Stir for 3–4 minutes until lightly golden. Transfer to a shallow bowl and stir in 1/2 teaspoon salt, garlic powder, onion powder, paprika, pepper, and any optional add-ins like Parmesan or parsley. Drizzle with 1 tablespoon oil and toss to coat evenly.

Cut the fish: Pat the fish dry with paper towels. Slice into sticks about 1 inch wide and 3–4 inches long for even cooking. Lightly season the fish with 1/2 teaspoon kosher salt.

Set up a dredging station: Put flour in one shallow dish. In a second dish, whisk eggs with mayonnaise and Dijon until smooth. Put the seasoned breadcrumbs in a third dish.

Coat the fish: Working a few pieces at a time, dredge fish in flour (shake off excess), dip in the egg mixture (let excess drip), then roll in the crumbs, pressing gently so they adhere. Arrange coated sticks on the prepared rack or oiled foil.

Oil for crispness: Lightly drizzle or mist the tops with the remaining oil. This helps the coating turn golden and crunchy.

Bake: Bake for 12–15 minutes, turning once halfway through. Fish sticks are done when the coating is deeply golden and the fish flakes easily with a fork. Thicker pieces may need up to 17 minutes. Aim for an internal temperature of 145°F (63°C).

Serve: Squeeze lemon over the hot sticks and serve with tartar sauce, ketchup, honey mustard, or a yogurt-dill dip. Add a side of slaw, roasted potatoes, or steamed green beans.