PREPARATION:

1. Cut halibut across the width into thirds. Cut each portion into "fingers," approximately 3" x 3/4-1". Lightly salt and pepper the fish strips. Place in a bowl with the beaten egg and toss to coat.
2. Toss panko with Italian seasoning, salt and paprika together in a pie plate.
3. Heat a large sauté pan or cast iron skillet over medium. Pour in enough oil to a depth of 1/4". When hot, remove pieces of fish from the egg, allowing excess to drip back into the bowl. Drop into the panko, turning to coat, and lay carefully into the hot oil. Place as many pieces into the pan as you can without crowding.
4. Cook, monitoring heat, until golden brown and crispy on both sides. Remove pieces to a plate lined with double thickness of paper towels, sprinkle lightly with salt. When all of the halibut has been cooked and drained, serve with honey mustard and lemon wedges.

Honey Mustard:

1. Whisk ingredients together in a bowl.