Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil and spray the foil generously with nonstick cooking spray. Set aside.
Place the flour in a wide shallow dish or pie plate. In another similar dish, combine plain panko bread crumbs, Old Bay, garlic powder, parsley, salt, pepper, and olive oil. In a third shallow dish, lightly beat the eggs.
Dredge a piece of fish in all-purpose flour, coating both sides. Transfer to a separate piece of foil temporarily. Repeat with remaining pieces of fish.
One by one dip the flour coated fish first into the egg, allowing excess to drip back into dish, then into panko mixture, coating both sides of the fish well. Place on the prepared, foil lined baking sheets and repeat the process with the remaining flour coated fish.
Bake until lightly browned, 12 to 15 minutes, rotating the sheets from top to bottom halfway through the baking time.
Serve with the Creamy Dill Sauce and/or cocktail sauce for dipping.