Pre-heat oven to 425°F.
Place a 9-inch x 13-inch glass baking pan in the oven to pre-heat at the same time.
Place cornflakes in a Ziploc bag, and using a rolling pin, roll over them until rendered into small crumbs; this is a better method than using the food processor which tends to turn the cornflakes to dust.
Cut the fish into about 1 1/2-inch strips.
Season the fish with salt and pepper before dredging it completely in flour; covering it well on all sides.
In a small bowl, whisk together the eggs and water to create an egg wash.
Dip the floured fish pieces into the egg wash and coat 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 pre-heated baking dish.oven for an additional 5-10 minutes.
Remove pre-heated baking pan from the oven; 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.
Return to oven and bake for 15 minutes; remove from oven; flip the fish sticks and return the pan to the oven and bake for an additional 5 to 10 minutes.
