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.
Notes
My favorite white fish fillets for fish sticks are cod (tastes great and it's a cheaper fish) and halibut (amazing taste and texture but more expensive). It's best to go with firm, meaty white fish. You can also go with haddock or tilapia but they will be a bit thinner than cod and halibut.
The fish stick sauce should last covered in the fridge for up to two weeks.
The fish sticks should be refrigerated in a covered container for up to 4 days. They can be reheated in the oven at 350°F for 10 to 15 minutes.