Preheat oven to 400°F. Spread breads crumbs out, evenly, on a large baking sheet, and lightly spritz with non-stick cooking spray. Bake for 4 minutes, stirring the bread crumbs halfway through, until lightly golden. Remove from the oven and set aside to cool before transferring to a large shallow bowl or a large casserole dish.

Portion the Rockfish fillets into strips, cutting the fish at a diagonal, and creating pieces that are  approximately 1-inch thick and 3-inches long. Once portioned, thoroughly pat dry with paper towels.

Season the toasted (and cooled) bread crumbs with Old Bay, garlic powder, onion powder, and salt, and stir to combine. In a separate bowl, whisk together the eggs and milk.

Line a large baking sheet with aluminum foil and then, line with a large wire rack. Lightly spritz the wire rack with non-stick spray.

Dip each fish portion into the egg-milk mixture, then, using tongs, transfer to the bowl with the seasoned bread crumbs. Toss the fish in the crumbs, coating completely, and, using your hands, gently press to adhere the bread crumbs. Place the breaded sticks on the prepared wire rack, making sure to space each fish stick about 1-inch apart.

After all of the fish portions have been breaded and lined up evenly on the wire rack, lightly spritz each with non-stick spray, and place in the oven. If you find yourself with more fish sticks than wire rack, set aside the extras, and bake in batches (overcrowding your oven or overcrowding your baking sheet will result in not-so-crispy fish sticks)

Bake for 15-20 minutes or until cooked through. Serve hot, out the oven, and served with your favorite dips; cocktail sauce, tartar sauce, ketchup, or a simple squeeze of lemon.