1poundwhitefish filletscod is traditional, but I used tilapia
1 3/4cupsPanko breadcrumbsdivided
Place the fish fillets in the freezer for 30 minutes or until firm, then finely chop. (If you bought them frozen, thaw for half an hour at room temp before cutting.)
Place fish in a bowl along with 3/4 cup of the panko, 1 egg, the mayonnaise, mustard, onion powder, and salt. Mix to combine.
Shape the fish mixture into 1 1/2 ounce finger-shaped sticks. Set on a sheet pan and refrigerate for 30 minutes.
Beat the remaining 2 eggs in a shallow pan or on a plate. Place the remaining cup of panko in a second pan/plate and the flour in a third.
Roll each stick in the flour, then egg, followed by the panko and place back on pan. Use one hand for the dry ingredients and the other for the wet to keep your hands from getting messy!
For the Crockpot Express Crisp (air fryer)
Place the cooking rack in the "high" position inside the pot. If desired, line the rack with parchment paper and spray lightly with non-stick cooking spray. Place 6-8 sticks on the rack with space between them. Cover with the crisping lid. The Air Fry/Crisp setting will come on when the lid is attached. Adjust the time to 8 minutes and press Start/Stop. When the time is up, turn the sticks over and then replace the lid. Adjust the time to 8 minutes and again and press Start/Stop. When finished, remove and serve while hot.
For deep frying
Place the oil in in a Dutch oven, or deep pan and attach the thermometer and bring to 350 degrees F over medium heat. Fry the sticks in 2 batches, for 2 to 3 minutes, until golden brown. Remove to an inverted rack set over a paper towel-lined sheet pan until ready to serve.
Nutrition information is for air frying (no oil)You can make these up to 6 hours in advance. If you're not ready to cook right away, simply leave them on the baking sheet, cover and refrigerate. Chilling helps them stay together while handling/cooking. Don't skip it!