About 1 1/2 pounds firm filleted fish, like cod, pollock, swordfish, or catfish
1 1/2 cups milk, buttermilk, or yogurt
Bread crumbs, preferably fresh, for dredging
Salt and pepper
3 tablespoons melted butter or extra virgin olive oil
Lemon wedges or sauce of your choice for serving
Cut the fish into sticks about 1/2-inch thick; soak in the milk while you heat the oven to 450°F. Put the bread crumbs on a plate and sprinkle with salt and pepper.
When the oven is hot, pull the fish from the milk and let it drain a bit. Dredge the still-wet fish in the bread crumbs, patting them to make sure they adhere. Drizzle a little of the butter or oil over the bottom of a 9 x 13-inch baking pan or large rimmed baking sheet, then lay the fish sticks in the pan. Drizzle with the remaining butter or oil.
Bake near the top of the oven for about 10 minutes, depending on the thickness; the fish will be crisp on the outside and tender and opaque when done. Serve immediately.
Recipe shared from:http://www.huffingtonpost.com/2011/10/27/oven-fried-fish-sticks_n_1057391.html