Panko Bread Crumbs
2 tbsp extra-virgin olive oil, divided
3/4 lb boneless, skinless tilapia fillet, rinsed with cold water and patted dry
Prepare fish sticks: Crack egg into a
medium bowl. Chop tilapia as finely as possible and add to egg. Add 1/4 cup bread crumbs to tilapia mixture, then use hands to thoroughly combine.
Divide fish mixture into 8 equal portions, shaping each into a rectangular stick about 2 1/2 inches long. Pour another 1/4 cup bread crumbs into a large or flat-bottomed soup bowl. Dredge each stick in bread crumbs, pressing lightly to coat both sides.
Heat remaining 1 1/2 tsp oil in a large nonstick skillet for 1 minute on medium. Add fish sticks to pan and cook, covered, for 4 minutes or until bottoms are golden brown. Use heatproof tongs to gently flip sticks over and cook for another 3 minutes or until both sides are golden brown.