Place the the flour with the paprika and salt in a separate bowl and mix together.
½ cup all-purpose flour, 1 tablespoon paprika powder, 1 teaspoon salt
Place the bread crumbs in another separate bowl or shallow dish.
1 cup bread crumbs
Pat the fillets dry and slice them into small strips. Add them to the flour to coat them and shake off the excess.
Dip the flour-coated fish pieces into the egg and then press them into the breadcrumbs until covered. Place them all on a large tray.
Heat 1 to 2 cups of cooking oil over medium-high heat in a deep skillet. Add the fish sticks to the pan carefully in batches (4-5 at a time so the oil doesn’t cool off--this way the fish won’t absorb so much oil). When they are golden and crispy on both sides (about 2 minutes per side), remove them to a cooling rack over paper towel to drain the excess oil.
To make the dip, simply mix the ketchup, mayonnaise and Worcestershire sauce together.
¼ cup ketchup, ¼ cup mayonnaise, 1 tablespoon Worcestershire sauce
Serve the fish sticks with the dip and lemon wedges.