1. Heat oven to 450 F. On a large rimmed baking sheet, toss the bread crumbs with the oil, seafood seasoning, and 1/2 tsp salt. Toast in oven, tossing once, until golden brown, 5-7 minutes. Transfer to a shallow bowl and wipe out the baking sheet. In a second shallow bowl, beat the eggs with 1 tbs. water.
2. Working with a few pieces at a time, dip the fish in the beaten eggs (shaking off any excess), then coat with the bread crumbs (pressing gently to help them to adhere). Place in a single layer on 2 parchment-lined large baking sheets.
3. To serve immediately: Bake the fish sticks at 450 F until crisp and opaque throughout, 12-15 minutes. Serve with the coleslaw and ketchup.
4. To freeze and serve later: Freeze the uncooked fish sticks on the baking sheets until firm, then transfer to freezer bags and freeze for up to 3 months. To cook, bake the fish sticks from frozen on parchment-lined baking sheets at 450 F until crisp and opaque throughout, 18-20 minutes.
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