Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1-inch-wide strips. Lay the fish in a pie plate; pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl. Set aside.
Remove the fish slices from the buttermilk one at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium heat until hot, about 5 minutes. Add half of the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.