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Begin by freezing the cod or haddock for about an hour, then finely chop the fish.
Transfer the chopped fish to a large mixing bowl and incorporate one egg along with a quarter cup of panko breadcrumbs.
Add a tablespoon of mayonnaise, a tablespoon of Dijon mustard, a quarter teaspoon of cayenne, two teaspoons of kosher salt, and a teaspoon of onion powder.
Gently mix the ingredients together, being careful not to crush or squeeze the fish.
Shape the mixture into thick fingers and place them in the refrigerator for at least half an hour.
To prepare for breading, roll each fish finger in flour, shaking off the excess, then dip in beaten eggs, and finally coat with panko breadcrumbs for a crunchy texture.
Allow the breaded fish sticks to rest for another half hour.
Heat a quart of oil to 350 degrees Fahrenheit.
Carefully lower three to four fish fingers into the hot oil and fry for about two minutes, or until they turn golden brown.
Once cooked, drain the fish sticks and transfer them to a prepared resting area.
Wait for the oil to return to the proper temperature before repeating the frying process with the remaining fish sticks until they are all golden brown and reach an internal temperature of 145 degrees.