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Preheat the oven to 400 degrees F.
Pat the fish fillet dry on both sides with a paper towel. Cut the fish into 1 inch thick sticks/strips. They should be about 3 inches long, but this will vary based on your fish filet.
Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
Dip each fish piece into the egg mixture, then use a tong to grab and toss into the breadcrumb mixture and roll it in completely coat with breadcrumbs. Use tongs to transfer each fish stick to the wire rack, placing about 1 inch apart.
Generously spray the tops of the fish sticks with nonstick spray. Bake in the oven for 15-20 minutes until cooked through. Serves Serve with tartar sauce, my feta sauce, tahini sauce, tzatziki, ketchup or whatever sauce you’d like! Makes 12-16 fish sticks.