Cut your fish into sticks that are roughly 3 inches long and ¾ inch square.

Season the fish strips with salt and pepper.

In each of three bowls add: a cup of flour and your seasoning of choice; three eggs, lightly beaten; 2 cups of panko.

Dredge each piece of fish in the seasoned flour, dip in egg, and coat with panko. Place breaded fish on a baking sheet.

Heat ¼ inch of canola oil in a heavy skillet over medium-high heat.

When the oil is nice and hot, add the breaded fish in a single layer, without overcrowding. Cook for two minutes, until golden brown.

Flip the fish pieces and fry for another two minutes on the other side.

Remove the fish to a paper-lined baking sheet to drain.

Serve with tartar sauce.

To reheat from frozen, bake in a 400° oven for 15-20 minutes, turning halfway through cooking time.