Fish Sticks or Chicken Nuggets

This recipe is from beyond salmon.com
It's delicious! 
Make sure you have your favorite dips on hand. In this case, Shaw's "Essential" tartar sauce is pretty good. 
I used the leftover marinade in a stuffing mix for the other flounder filet I had: with Ritz crackers, and small bay scallops/stalk of celery, sautéed, seasoned with Old Bay and Morton Nature's Seasons.
Andrew enjoyed the fish sticks! I froze the leftover fish sticks which will be handy to reheat in the oven for future dinners. 

For chicken nuggets:
1 Lb skinless, boneless chicken thighs, cut into nugget-size pieces

For fish sticks: 
1 Lb mahi-mahi fillet, cut across the grain into 1/2 inch thick pieces (I used flounder- I think any firm fish would do)

For yogurt mix (enough for 1 Lb of chicken or fish):
1/4 cup plain whole milk yogurt (not too thick)
1.5 tsp Diamond Crystal Kosher Salt (or 3/4 tsp fine grain sea salt)
1 garlic clove, grated on a microplane zester (optional)
1/4 tsp Dijon mustard (optional)
Black pepper (optional)

For frying:
Panko bread crumbs.

1. Combine all the "yogurt mix" ingredients together in a bowl.  Add chicken or fish and coat them thoroughly with yogurt mix.  For best flavor and texture, refrigerate for at least 30 minutes and up to 1 day.
2. Set up a large skillet with oil over high heat.  Chicken won't stick in any pan.  Fish will be easier to flip in a non-stick pan, but stainless steel works too.  Coat fish or chicken in panko.  Fry on one side until brown (2-3 minutes).  Flip and fry on the other side until brown (1-2 minutes). 
3. Remove to a plate.  Let rest 7 minutes and serve.