1 lb. fish fillets (I used talapia)
1 c. buttermilk
1 c. cornmeal
1/2 c. flour
salt and pepper
Cut the fish fillets into manageable pieces (mine were about 4 inches long each). Place the fish into the buttermilk (in a pie plate or similar dish) and refrigerate for 30 minutes. Mix the cornmeal, flour, salt and pepper in a shallow dish similar to the one used before. Heat about 2 inches of oil in a skillet. Dip both sides of the fish pieces into the cornmeal mixture and place into the hot oil. Cook for about 4 minutes on each side, until browned and fully cooked. Remove to a paper towel lined plate before serving.
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