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"I wish I had a better picture of these because everyone devoured them. The fish was perfectly tender and moist, the panko gave it a bit of crunch and the small size made them seem like snack food to the kids, who dipped theirs in ketchup. I had started with frozen cod and let it spend a day in the fridge thawing, and that seemed to make a world of difference, too. So make sure your fish has time to gently thaw all the way through before attempting a recipe with it. (Duh? Sometimes I&amp;#039;m a slow learner.)  To see how I made this 20-minute recipe, read on:   I started by preheating the oven to 450F and cutting my cod fillets crosswise in 1 1/2-inch-wide pieces. Then I dredged the pieces in beaten egg seasoned with salt and pepper, and then in panko. (I&amp;#039;ve seen recipes that instruct to toast the panko, which would be great but would add 5 minutes or so to the prep time.)  I lined them up on a rimmed baking sheet sprayed with cooking spray, then I sprayed the tops of the fish sticks. I baked 10 minutes total at 450F, turning the fish sticks over halfway through. We dipped the sticks in ketchup and my new favorite, mayonnaise mixed with sriracha.  More quick fish:  8 Fish Dinners Ready in a Flash \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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