Place panko and eggs in two separate shallow plates.
Beat eggs lightly with fork.
Season fish with salt and pepper.
Coat fish on all sides with egg, then place into panko. Set aside on plate.
Heat 1/4 to1/2 cup of canola oil in large skillet over medium-high heat for about one minute.
Place strips into pan and turn after 3 minutes for first batch. (Add more oil and turn every 2 minutes for next batches).
Place on plate with paper towel. Sprinkle with kosher salt and freshly ground pepper.
While fish is cooking, combine chopped dill and squeeze of 1/2 lemon to yogurt. Mix well.
Serve fish sticks with dip, and enjoy!