Preheat the oven to 450 degrees.

Cut the cod into 3 x 1 inch strips.

Place the nuts, bread crumbs and salt in a food processor and pulse until nuts are coarsely chopped).

Place the flour in a bowl.

Whisk the egg in a second bowl.

Place the pecan mixture in a third bowl.

Lightly coat the cod strips in the flour and gently tap to remove excess flour.

Dip the flour coated cod strips in the egg and then roll in the nut mixture to coat.

Place the cod strips on a rack sprayed or greased with oil over a cookie sheet and when all the cod strips are on the tray, lightly coat with cooking oil spray.

Bake for 10-12 minutes or until golden.

Serve.

* To Freeze: After step 8, place nut coated sticks onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze up to 3 months. When ready, defrost in the fridge over night and follow steps 9-11.