Ingredients Jump to Instructions ↓

  1. About 1 1/2 pounds boneless, firm, not-too-oily fish, like cod, pollock, swordfish, or catfish salt and pepper Cornmeal (or flour) for dredging Olive oil as needed Lemon wedges or sauce of your choice for serving

Instructions Jump to Ingredients ↑

  1. In a non-stick or well-seasoned skillet, add olive oil to a depth of about 1/8-inch and turn the heat to medium. Cut the fish into sticks about 1/2-inch thick and sprinkle them with salt and pepper. Put a pile of cornmeal on a plate.


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