Country Fried Catfish

1 pound fresh or frozen catfish or
    other fish fillets
1/2 cup buttermilk or sour milk
1/2 cup all-purpose flour
1 beaten egg
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
Cooking oil (for deep-fat frying)

Thaw fish if frozen. Cut fillets into 3 x 2-inch pieces. Place 1/4 cup of the buttermilk and 1/2 cup flour in separate bowls.

Combine egg and remaining 1/4 cup buttermilk in another bowl. Mix 1/3 cup flour, the cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper in a fourth bowl. Dip fish in buttermilk, then flour, then egg mixture, and finally in cornmeal mixture to coat.

In saucepan or deep-fat fryer heat 2 inches oil to 365 degrees F. Fry 2 or 3 fillets at a time for 5 to 7 minutes or until golden and fish flakes easily when tested with a fork. Drain on paper toweling; keep warm in a 325 degree F oven while frying remainder.

Makes 4 servings.

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