Not Deep-fried Fish
by Gretchen Lang

Ingredients
  - 4 catfish, tilapia or other white fish fillets
  - 2 tablespoons cornmeal
  - 2 tablespoons flour
  - Cayenne or other pepper to taste
  - 1/2 teaspoon dried thyme, or 1 teaspoon minced fresh
  - 1/2 teaspoon dried sage, or 1 teaspoon minced fresh [can substitute other herbs as desired]
  - Salt and freshly ground back pepper to taste
  - 1-2 tablespoons of olive oil
  - Juice of 1 or 2 lemons

Instructions
  - Cut the fish into bite-sized chunks. Mix the dry ingredients in a paper bag or closed container, add fish pieces, and shake vigorously to coat all pieces of fish. 
  - Heat oil in a large pan over medium high heat. Add the fish and saute till golden brown on both sides.
  - Drain the fish on paper towels, and sprinkle lemon juice over it before serving. 
  - Can serve with tartar sauce or horseradish/ketchup sauce.