In a shallow bowl, place the flour. In another bowl, whisk together eggs and Dijon mustard. In a third bowl,
combine Panko bread crumbs and the seasoned dry bread crumbs. For the dredging process, press a fish stick in the flour, making sure to cover all sides and shake off the excess. Then, dredge the fish stick in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.