Preheat the oven to 450°F. Oil a rimmed baking sheet or spray it with non-stick spray (you can line it with parchment paper first if you like).
In a shallow bowl combine the flour, salt, and pepper. In another shallow bowl, beat the eggs. In a third shallow bowl, place the Panko.
Roll each piece of fish in the flour mixture, then roll them in the eggs. Let any excess egg drip back into the bowl, then roll the fish in the panko. Place the fish sticks on the baking sheet. Give them a light drizzle with the olive oil.
Bake for about 15 minutes until they are golden brown and crisp, and the fish is cooked through. Serve hot with whatever condiments you like.
Notes
You can bread the fish sticks up to a day ahead and keep them covered in the fridge. Drizzle with the olive oil just before baking. You can also freeze them on the baking sheet or on a plate, and then transfer them to a freezer-proof zipper top bag, press out any excess air, and keep them in the freezer for up to 4 months. If you want to bake them from frozen, add about 5 minutes to the cooking time.