Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. This helps air circulate for even crisping.

Pat the fish fillets dry with paper towels. Cut them into sticks about 3 inches long and 1 inch wide. Set aside.

Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko mixed with garlic powder, paprika, salt, and pepper.

Dredge each fish stick first in flour, shaking off excess. Dip into egg, letting excess drip off. Then coat in the panko mixture, pressing gently so it sticks.

Place the coated sticks on the wire rack. Lightly spray or brush them with oil. This is key for golden color and crunch.

Bake for 8-10 minutes, until golden and fish flakes easily with a fork. No need to flip. For air fryer: cook at 400°F for 6-8 minutes, shaking halfway.

While fish bakes, mix yogurt, lemon juice, dill, and salt in a small bowl. Taste and adjust lemon or salt.

Serve fish sticks warm with the dip. Enjoy immediately for maximum crunch.