Crispy Baked Fish Fingers

Preheat the oven to 400 degrees F. Line a large baking sheet with an oven-safe wire metal rack and spray with nonstick olive oil cooking spray.

Pat the cod filet dry on both sides with a paper towel. Cut the fish into 1-inch thick strips, about 3 inches long.

Spread the panko breadcrumbs on the prepared baking sheet. Bake for 2 minutes, then stir the breadcrumbs or shake the pan, and bake for another 2-3 minutes or until golden brown. Remove the pan from the oven, keeping the heat in the oven.

Transfer the breadcrumbs to a medium bowl. Whisk in salt, black pepper, onion powder, sweet paprika, garlic powder, and cayenne pepper.

In another medium bowl, whisk together the eggs and whole milk.

Dip each fish strip into the egg mixture, then use tongs to toss them in the breadcrumb mixture, making sure they're fully coated.

Arrange the coated fish strips on the wire rack, with about 1 inch between them. Spray the tops generously with nonstick olive oil cooking spray.

Bake the fish fingers in the oven for 15-20 minutes or until cooked through. Serve with your favorite dipping sauce. This recipe makes 12-16 fish fingers.