We get our bowls ready for coating the fish. In one bowl we put the flour. In another we have the egg whites. In a third we stir together the black and white sesame seeds.
Meanwhile, we make our dipping sauce. In a small bowl, we combine, the rest of the soy sauce, the ginger, sherry, sugar, garlic, lemon zest, and the rest of the red pepper flakes. We stir this well to try and dissolve the sugar.
We begin pre-heating the oven to 425 degrees.
We are now ready to coat the fish. We take a few pieces and put them in the flour. Then these go into the egg whites, shaking off the excess. Finally, the fish sticks are placed in the sesame seeds. We place these onto a plate and continue with a few more. When all the fish sticks are coated, we begin heating our large non-stick pan with the canola oil over medium heat.
When the oil is hot, we place half the coated fish sticks into the pan. We saute the fish, turning as the seeds just begin to brown. When all sides are lightly brown, we remove them from the pan and place on a baking pan in the oven for a few minutes to finish cooking. We then continue with the rest of the fish.
When all the fish are browned and just cooked through (we want them to hold together as a stick), we serve with the dipping sauce.