Cut your filets into evenly sized sticks. I like to cut perpendicular down the filet until the thinner end and I’ll cut the remaining tail end down the middle. Since it’s usually thinner, I find it ok to make those a little wider.

Take each fish stick and first sprinkle with a little salt and pepper. Then drop it in the flour to coat it. Roll it on all sides.

Move the stick into the egg mixture and coat thoroughly.

Move the stick to the cornmeal mixture and coat thoroughly, pressing the mixture into the egg batter.

Repeat for all remaining fish sticks, laying them on a plate for the next step.

Heat a pan over medium heat and add enough oil to coat the bottom of the pan. Once it’s shimmering or a bit of mixture.

Add each fish stick to the pan, working in batches so as not to overcrowd. Pan fry until golden and crisp, approximately 1 minute on both sides for 1” thick sticks (time may vary depending on the thickness of your fish sticks). Remove to a paper towel lined plate to drain, and serve warm with ketchup or preferred dipping sauce.