Instructions

• Slice the 2 white fish fillets into pieces about 3/4" wide. Pat the pieces dry with paper towels.
• Season the fish pieces evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Set up a breading station with three shallow dishes: put 1/4 cup all-purpose flour in the first dish; in the second dish whisk 1 large egg with 2 tablespoons half and half; in the third dish combine 1/3 cup plain breadcrumbs, 1/4 teaspoon garlic powder, and 1/4 teaspoon Italian seasoning. Place a plate nearby for the breaded fish and a separate plate lined with paper towels for draining fried fish.
• Working one piece at a time, dredge each fish stick in the flour, shaking off excess; dip it into the egg mixture, letting excess drip off; then press it into the breadcrumb mixture to coat evenly. Transfer each coated stick to the plate and repeat until all pieces are coated.
• To fry: heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the fish sticks in a single layer, in batches if needed, turning once, until they are golden brown and the fish is opaque and flakes easily with a fork. Transfer cooked sticks to the paper towel–lined plate to drain.
• To bake: preheat the oven to 375°F. Arrange the breaded fish sticks in a single layer on a parchment-lined baking sheet, leaving space between pieces. Bake for 15 to 18 minutes, until golden and the fish is opaque and flakes easily.
• Serve the fish sticks immediately after frying or baking.