Coat a jelly-roll pan with cooking spray. Coat bottom of pan evenly with canola oil. Set aside.
Rinse fish fillets in running water; pat dry on paper towels. Sprinkle salt evenly on each side of fillets. Cut fish into 1- x 2-inch strips; set aside.
Beat eggs, egg whites, and milk in a pieplate or shallow dish with a fork until well blended.
Place Lemony Breading Mix in a large zip-top plastic bag. Dip fish strips into egg mixture; add a few at a time to breading mix in bag. Shake to coat. Place breaded fish in prepared jelly-roll pan; repeat with remaining fish strips.
Bake at 400° for 15 to 20 minutes or until breaded fillets are golden brown. Serve immediately.