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Answers: I am hoping to make fishsticks from scratch using salmon. I tried some variations that didn't come out how I wanted.

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Pam cooking spray
1/2 cup plain bread crumbs
1/4 cup wheat germ (optional)
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/2 cup all-purpose flour
1 egg, beaten
1 lb. thick salmon cut into 3/4" x 2" pieces

1. Heat oven to 450°F. Line two baking sheets with foil; spray with Pam. In shallow bowl, combine bread crumbs, wheat germ, salt, paprika, and garlic powder. Place flour in a second bowl and egg in a third.

2. Coat fish pieces 1 at a time. Dip first into flour, then into egg, then into crumb mixture.
Gently press crumbs onto fish. Arrange on prepared baking sheets.

3. Lightly spray fish with Pam. Bake 5 minutes; carefully turn pieces with a spatula. Bake 5 minutes longer, until cooked through. Care-fully remove from baking sheet; cool slightly on wire rack (pieces will firm up as they cool).

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HOME BAKED FISH STICKS

1 lb. codfish or snapper fillets
3/4 c. dry bread crumbs
2 eggs
1 lemon
1/4 c. butter
1 sweet pickle
1/2 c. mayonnaise

Wash the fillets, then pat them dry with paper towels. Cut them into long pieces. Spread the bread crumbs out on the waxed paper. Break the eggs into a bowl and mix up with a fork. Dip each strip of fish into the eggs, then roll it around on the bread crumbs until it's coated (this part's a little messy). Then lay each fish strip out on the baking pan. Melt the butter in a small pan over a low heat (don't burn it) and carefully pour it over each of the fish sticks. Bake in a 400 degree oven until golden brown (about 15 minutes). Serve with tartar sauce (1/2 cup mayonnaise mixed with 1 chopped up sweet pickle plus the juice from 1 lemon).

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1 pound fresh salmon
Salt and pepper, to taste
1 cup Hidden Valley? Original Ranch? dressing, plus extra for dipping
1 cup flour
3 eggs, beaten
1 cup breadcrumbs
1 tablespoon oil

DIRECTIONS
Cut fish into 2-inch sticks; season with salt and pepper. Place Ranch, flour, egg and breadcrumbs in separate bowls. Lightly coat each fish stick with dressing and dredge in flour. Dip in egg and then dredge in breadcrumbs until completely covered.
Heat oil in large saute pan. Carefully place fish into the pan and saute until golden brown on all sides, about 10 minutes. Serve with Ranch dressing for dipping

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