1. Slice fish fillets into strips. If using frozen fillets, make sure to completely thaw them. Pat dry with paper towels (this step is important to prevent breading from falling off). Season with salt.

2. In a shallow bowl, use a fork to lightly beat eggs with a teaspoon of water. Place flour on a separate plate. On another plate, mix together bread crumbs, smoked paprika, Italian seasoning, garlic powder, salt, pepper.
3. Heat oil in a large frying pan (enough to cover the bottom of the skillet) over medium-high heat.
4. Dredge each fish strip in flour (shake off any excess flour), then dip it in the egg mixture, and finally coat with the Panko breadcrumbs mixture.



5. Cook fish pieces in hot oil for about 3-5 minutes per side, until nicely golden brown. Keep in mind that the cooking time may vary depending on the thickness of the strips of fish.


6. While fish is cooking, prepare the dipping sauce. In a small bowl, combine mayo, lemon juice, garlic powder, mustard, honey, stir well.

7. Serve fish fingers with the sauce and lemon wedges on the side.