PHOTO PROVIDED Chef Loretta Paganini

This is such a delicious recipe, easy to prepare and so quick. We serve it at my restaurant paired with sweet potatoes and a big salad. You can make it with your favorite fish fillet; just make sure that all the fish bones have been removed. Serves eight. (Chef tip: Use vegetable or corn oil for frying; they can reach a higher smoking temperature than olive oil.)

1 1/2 pounds 3/4-inch-thick catfish filets, cut into 3 x 3/4-inch strips

1/2 teaspoon sea salt, plus more for seasoning

1/4 teaspoon freshly ground black pepper, plus more for seasoning

1/2 cup all-purpose flour

2 large eggs

1 cup grated Parmesan

2 cups seasoned bread crumbs

2 cups vegetable oil for frying

FOR TARTER SAUCE:

1/2 cup mayonnaise

1 teaspoon fresh dill, chopped

1 tablespoon drained capers, chopped

1 teaspoon fresh chives, chopped

1/4 cup cornichons or dill pickles, finely chopped

Preheat the oven to 350°F. To make the tartar sauce, combine the mayonnaise, capers, chopped dill, chopped chives and chopped pickles in a small bowl and mix together with a fork.

Place the cut fish strips into a small baking dish. Salt and pepper both the top and bottom of each strip.

Beat the eggs in a small bowl with salt and pepper. Place the breadcrumbs and the Parmesan into a small bowl and place the flour with salt and pepper in a third small bowl.

Coat the fish pieces in the seasoned flour and pat to remove any excess flour. Dip the floured fish in the eggs and then into the Parmesan-breadcrumb mixture, gently pressing the mixture into the fish to make sure it is well coated. Place coated strips on a separate plate, and repeat until all the fish sticks are coated.

Heat the vegetable oil in a frying pan to 350°F. Cook a few sticks at the time until golden brown, turning them a couple of time. Remove and place on paper towels to drain. Place drained fish sticks on a baking dish to keep warm until ready to serve.

Arrange the fish sticks on a serving platter and serve with the tartar sauce for dipping.