Prepare 2 roasting pans, each with a wire cooling rack placed inside so fish can cook on top of rack, while any crumbs fall into the pan.
brush the racks lightly with olive oil.
Slice cod into 25-30 thin strips (mine were about ½" wide and 3-4" long). Pat dry with paper towels if needed.
Working in batches, dredge the cod strips in flour (1st bowl), then coat with egg (2nd bowl), then cover in Panko crumbs (3rd bowl).
Place breaded strips evenly around the wire racks inside the roasting pans.
Once all are breaded and on racks, bake for 8 minutes. Flip and bake on the other side for another 6 minutes, then transfer to the broiler for about a minute (just until some of the crumbs begin turning a darker brown). Watch these very closely to prevent burning.
Serve with fresh lemon for squeezing and/or tartar sauce ketchup for dipping.
Store left over fish sticks in an air tight container in the fridge for up to a few days. To reheat, place on wire racks in a 350 degree oven for about 15 minutes.
For slicing the cod: The trick to getting perfectly smooth edges on your fish sticks is to slice the cod when still partially frozen (defrost in fridge for several hours before getting started). Slice them first, then start on the bread crumbs – your sliced fish will finish defrosting quickly on the counter while you work.
For freezing uncooked fish sticks: Place breaded fish sticks on a cookie sheet in the freezer until firm, then transfer to a freezer safe container for storage. To cook, preheat oven to 400 degrees. Lay frozen sticks on a wire rack brushed with olive oil and placed inside of a roasting pan. Cook for about 20 minutes, turning halfway through. Broil for an additional 1 minute as above.
For freezing cooked fish sticks: Place fish sticks in a freezer safe container. To cook, preheat oven to 400 degrees. Lay frozen sticks on a wire rack brushed with olive oil and placed inside of a roasting pan. Heat for 10-12 minutes or until heated through.