This recipe turns mild, firm-fleshed fillets into flavorful fish sticks, but without the hassle of stovetop frying. For a crisp, light coating, we use panko breadcrumbs, but we process them so they’re a little finer and a better textural match for the flaky fish, and we mix in a couple tablespoons of cornstarch to help the crumbs adhere. Buttery Ritz crackers are a terrific alternative to panko. We skip the beaten egg typically used to bind the crumbs to the fish and opt instead for mayonnaise flavored with mustard. Serve with one of the sauces below. Or, make terrific fish tacos by tucking the fish sticks, along with shredded cabbage, cilantro and the chipotle-lime mayonnaise into warm tortillas.