I never thought I'd be the type to make fish sticks from scratch, but here we are. My kids have been asking for them constantly, and I got tired of reading ingredient lists that looked like chemistry experiments. Plus, most store-bought versions aren't kosher anyway, so why not take matters into my own hands? The key to really good fish sticks is starting with quality white fish. I use cod or halibut, cut into uniform strips so they cook evenly. The coating is where things get interesting. Instead of just breadcrumbs, I mix panko with a bit of regular breadcrumb and some seasonings. Panko gives you that extra crunch, but plain breadcrumbs help everything stick together better. What makes these work so well is the three-step breading process. Flour first, then beaten eggs, then the seasoned breadcrumb mixture. Each layer serves a purpose. The flour helps the egg stick, the egg helps the breadcrumbs stick, and you end up with this golden, crunchy exterior that doesn't fall off when the kids grab them with their fingers. The honey mustard sauce is ridiculously simple but so much better than anything from a packet. Just Dijon mustard, honey, and a splash of apple cider vinegar to brighten everything up. I make extra because my husband uses it on everything for the next week. These fish sticks are perfect for busy weeknight dinners, and they freeze beautifully if you want to make a double batch.