• Preheat your oven to 400℉. Line a large rimmed baking sheet with foil or parchment paper, and place a wire rack on top. Spray the rack generously with non-stick cooking spray. Set aside.
• Pat the cod dry with paper towels and cut into 1-1½ inch thick strips. They should be between 4-6 inches long, depending on the length of your cod fillets. Set aside.
• In a large bowl, mix together the panko breadcrumbs and the olive oil until all of the crumbs are evenly coated. Place the crumbs in a large skillet placed over medium high heat and toast for 3-5 minutes, stirring often, until the breadcrumbs have become golden brown and toasted. Remove the breadcrumbs and place them in a shallow bowl or pie plate.
• Place the flour in a shallow dish or pie plate, add in the salt, paprika, garlic powder, lemon pepper and onion powder, stirring to combine. In a separate shallow dish or pie plate, beat the eggs with the water.
• Dip each cod strip into the flour mixture and tap off any excess coating. Dip each floured strip into the egg mixture, making sure the whole strip gets coated in the egg, and then place them into the breadcrumb mixture, making sure to press the crumbs into the fillet lightly. Once fully coated on all sides, place the fish sticks on the prepared wire rack so that they are at least 1 inch apart.
• Bake fish sticks on the center rack of the oven for 15-20 minutes or until opaque, flakey and a thermometer reads 145℉. Remove from the oven and let cool for 4 minutes before serving. Garnish with freshly chopped parsley if desired. Serve with your favorite tartar or dipping sauces and lemon wedges.

Air Fryer Method:

• Preheat air fryer to 400℉ and spray the inside with cooking spray. Lay just enough fish sticks in the air fryer so they are in a single layer with some space between them and cook for 7-8 minutes or until it reaches 145℉ and the fish is flakey and opaque.