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Preheat oven to 425 degrees F. Preheat a 9x13 glass baking pan in the oven at the same time. (or similar size.
Crush the cornflakes until into small crumbs by placing them in a Ziploc bag and rolling over them with a rolling pin. I find this to be a better method than using the food processor for a more uniform crumb that doesn't turn to dust.
Cut the fish into about 1 ½ inch strips.
Season the fish with salt and pepper before dredging it completely in flour, covering it well on all sides.
Whisk together the eggs and water to create an egg wash.
Dip the floured fish pieces into the egg wash, then coat it well in the corn flake crumbs. Firmly press the fish into the cornflake crumbs on all sides to make it adhere well.
Drizzle half of the canola oil onto the bottom of the preheating baking dish.
Place the fish sticks on the pan. They should not touch each other; preferably a half inch apart.
Drizzle the remaining oil over the tops of the fish sticks.
Bake for 15 minutes at 425 degrees F and then flip the fish sticks and return the pan to the oven for an additional 5-10 minutes.