Step 1

Arrange a rack in the middle of the oven and heat the oven to 400℉. Place 1/3 cup panko breadcrumbs, 1/4 cup plain breadcrumbs, 1/4 cup finely grated Parmesan, 1 teaspoon dried parsley, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon kosher salt in a medium bowl and stir to combine. Pour onto a large plate.

Step 2

Place 1 large egg and 1/4 cup half-and-half in the now-empty bowl and whisk with a fork to combine.

Step 3

Cut 1 pound firm white fish fillets into 4-inch-long strips. Place in a medium bowl or a large zip-top bag, then add 1/3 cup cornstarch. Stir or shake gently until the fish is evenly coated.

Step 4

Working with one piece at a time, dredge the fish in the egg mixture, shaking off any excess, then dredge in the panko mixture, pressing to adhere if needed. Transfer to a plate.

Step 5

Coat a baking sheet with cooking spray. Arrange the fish in a single layer, spacing them evenly apart. Lightly coat the tops with cooking spray.

Step 6

Bake until the coating is golden-brown and the fish is cooked through, 15 to 20 minutes. Serve with lemon wedges.