1. Preheat oven to 450 degrees. Place a baking rack on top of a parchment-lined baking sheet (the parchment is optional, but helps make clean up a snap) and spray the rack with cooking spray; set aside. Add flour, salt, and pepper to a wide shallow bowl or large plate and gently toss with your fingers to combine; set aside. Whisk eggs in a separate wide shallow bowl; set aside. Combine panko, olive oil, thyme, oregano, zest, and Old Bay in a third wide shallow bowl or large plate and toss with your fingers to combine; set aside.

2. Cut the fish into wide strips. Dredge each piece, one by one, in the seasoned flour, tapping to remove excess flour. Set each floured piece of fish on a cutting board or plate while you finish flouring each one. Once every piece has been floured, take each fish stick through the rest of the breading process: dip each one into the egg wash and then immediately into seasoned breadcrumbs, making sure to press the breadcrumbs onto the fish to coat thoroughly. Set each breaded fish stick on the prepped baking rack and repeat until they are all coated.

3. Place coated fish sticks in the oven for 15-20 minutes until golden brown all around. Remove from oven and allow to cool for 2 or 3 minutes before serving.

QUICKIE TARTAR SAUCE

1. Using a fork or whisk, combine all ingredients except sriracha in a bowl until the mayo is smooth. If some eaters want a spicy sauce, set aside a non-spicy portion and then add sriracha to taste. Mix well to combine. Serve immediately or save in a tightly sealed container in the refrigerator for up to 5 days.