Homemade fish sticks taste delicious dipped in a Greek yogurt-based lemon-herb aioli.
You can mix together the aioli up to a day ahead. The flavors will marry together and mellow as it sits in the fridge.
Dredging the fish first in flour, then egg, then bread crumbs, assures an even, crispy coating.
The fish will only take a few minutes to fry each side, so preparing all of the pieces of fish ahead of time, instead of coating and frying as you go, makes for much quicker (and less messy) cooking.
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