Instructions

• Preheat the oven to 400°F (207°C).
• Pat the thawed, cut cod pieces dry with paper towels and place them on a plate.
• Spread the 1 cup panko in a thin, even layer on a rimmed baking sheet and bake for about 5 minutes, until lightly browned. Transfer the toasted panko to a shallow dish.
• Add the 1/3 cup grated Parmesan and 1/4 tsp salt to the toasted panko, drizzle with the 1 tablespoon vegetable oil, and stir until evenly combined.
• Put the 1/3 cup all-purpose flour in a shallow dish and place the 2 large eggs (lightly beaten) in a separate shallow dish.
• Set a wire rack on the same rimmed baking sheet and lightly coat the rack with cooking spray.
• Working in small batches, coat each fish piece first in flour (shake off excess), then dip it in the beaten eggs (let excess drip), then press it into the panko-Parmesan mixture to coat all sides. Transfer each coated piece to the prepared wire rack, spacing them so air can circulate.
• Bake the fish nuggets in the preheated oven until opaque and flaky, about 15 minutes total, turning once halfway through (about 7–8 minutes).
• Remove from the oven and serve immediately.