Used to eat these by the handful growing up! Now my grandkids do!

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it with cooking spray or a brush of olive oil.
In a shallow dish, combine the panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
In a separate bowl, beat the eggs until frothy.
Spread the flour out on a plate.
Working in batches, dredge the fish strips in the flour, shaking off any excess. Dip them in the egg mixture, then coat them in the breadcrumb mixture.
Arrange the coated fish strips on the prepared baking sheet, ensuring they do not touch each other.
Bake for 15-20 minutes, or until the coating is golden and the fish flakes easily with a fork. For extra crispiness, turn the fish sticks halfway through baking.

For added crunch, consider mixing in crushed cornflakes with your breadcrumb mixture. For a gluten-free option, almond meal works wonderfully.
Feel free to experiment with different seasonings; Old Bay seasoning adds a delicious zest, while dill can brighten the flavors.
If you want a dip with a kick, mix some Sriracha into classic tartar sauce for a spicy complement.
Remember, all ovens vary, so keep a watchful eye during the last minutes of baking to achieve that perfect golden perfection without overcooking.

This recipe not only honors the nostalgia of your childhood but also creates new memories for your grandkids. Enjoy every crispy bite!