Bake fish sticks as directed on package.
Meanwhile, separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place cornmeal on work surface; coat both sides of rounds with cornmeal. Heat 12-inch nonstick skillet over medium heat until hot. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Gently fold in half; place on cookie sheet. Cover to keep warm. Cook remaining rounds.
In small bowl, mix coleslaw and lime juice. Cut fish sticks in half. Place 4 fish stick pieces and 2 tablespoons coleslaw in each folded biscuit round. Serve with lime wedges.