Step 1

Toast Breadcrumbs: Preheat oven to 350 degrees F. In one of the shallow bowls, add panko breadcrumbs, paprika, 1/2 teaspoon garlic powder, kosher salt, dried thyme, and black pepper. Mix well. Line a baking sheet with foil and spread mixed panko breadcrumbs in an even layer. Spray the top of the breadcrumbs with oil. Bake for 3-4 minutes until breadcrumbs are golden, rotating after 1 1/2 - 2 minutes. Return to bowl once toasted and set aside.

Step 2

Cut Cod: With a very sharp knife, slice cod, along the grain, into 4 - 4 1/2 inch long and 1 - 1 1/2 inch wide strips or "sticks". If there is still a bone in the filet, do your best to slice as close to the bone as possible, but not into it, to ensure boneless strips. Place on tray. Don't worry if they seem long, they will shrink when they bake.

Step 3

Prep Egg Wash and Flour: Add the eggs, white wine vinegar, 1/2 teaspoon of garlic powder, parsley, and onion powder to one of the wide shallow bowls. Whisk until well combined. Add the flour to the third bowl.

Step 4

Dredge and Bread: Line a large baking sheet with foil and spray with oil. Set up your area with the bowls of flour, egg wash, and breadcrumbs in that order. Place a small glass or bowl of water and and have a hand towel ready.Taking one fish stick at a time, first dredge in flour and shake off excess flour. Then dip in the egg wash. (At this point, you can dip your fingers in the extra bowl of water and wipe clean, this will help prevent clumping of the panko breadcrumbs when you coat the fish stick). Add to breadcrumbs, cover with the crumbs and gently press down so the fish stick is well coated. Place on the foil-lined baking sheet. Repeat with all fish sticks.

Step 5

Bake: Turn oven heat up to 425 degress F and add baking sheet with fish sticks to the center rack. Bake for 14 minutes.

Step 6

Serve and Enjoy with your favorite tartar sauce or other dipping sauce!