Preheat oven to 350 degrees

Combine panko, melted butter, and ¼ teaspoon each salt and pepper in a bowl, and stir to combine.

Spread mixture out over a baking sheet, and place in oven, bake for 15 minutes until golden brown.

Transfer mixture to a shallow dish, and stir in fresh parsley and minced garlic. Set aside.

Turn oven temperature up to 425 degrees F.

In a shallow dish, combine flour, paprika, and cayenne pepper, and whisk together. Set aside.

In a shallow dish, combine eggs, mayonnaise, and horseradish, whisk until smooth and frothy. Set aside.

Prepare baking dish by placing a wire rack inside a rimmed baking dish, and spraying it with non-stick spray.

Pat fish dry, season with salt and pepper, and dredge in the flour mixture.

Dip fish into the egg mixture.

Dredge in panko crumbs mixture, and place on prepared baking sheet.

Repeat with remaining fillets.

Bake until fish flakes apart easily with a fork and internal temp is 140 degrees F (about 18-25 minutes depending on the thickness of the fillet).

Remove from oven, transfer to plate and serve with lemon wedges and homemade tartar sauce.