Prepare 2 roasting pans, each with a wire cooling rack placed inside so fish can cook on top of rack, while any crumbs fall into the pan.
Brush the racks lightly with melted ghee or avocado oil.
Slice cod into 25-30 thin strips (mine were about 1/2″ wide and 3-4″ long). Pat dry with paper towels if needed.
Working in batches, dredge the cod strips in flour (1st bowl), then coat with egg (2nd bowl), then cover in Panko crumbs (3rd bowl).
Place breaded strips evenly around the wire racks inside the roasting pans.
Once all are breaded and on racks, bake for 8 minutes. Flip and bake on the other side for another 6 minutes, then transfer to the broiler for about a minute (just until some of the crumbs begin turning a darker brown). Watch these very closely to prevent burning.
Serve with fresh lemon for squeezing and/or tartar sauce for dipping.
Store left over fish sticks in an air tight container in the fridge for up to a few days. To reheat, place on wire racks in a 350 degree oven for about 15 minutes.