Cut the fillets into sticks of as equal a size as you can get, approximately 3 inchs x ½ inch
Sprinkle the fish with lemon juice. Set aside.
Stir salt and pepper, to taste, into the flour and put in a shallow dish.
Place the egg whites in a shallow dish.
Whisk your preferred seasoning blend into the bread crumbs, and put in a shallow dish.
Spray a cooling rack with pan spray and set over a cookie sheet or jelly roll pan.
Dredge each fish stick in lightly in the seasoned flour, knocking off the excess.
Dip in the egg white. Let drain a few seconds.
Dredge in the seasoned bread crumbs. Set each stick on the rack.
At this point, you can either bake these or pan fry.