1 lb. fish fillets
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
Cooking oil
3/4 c. yellow corn meal
3 tbsp. flour
1 1/4 c. milk
1/4 tsp. salt
Pepper to taste

Dip fillets in 1 cup milk, salt and pepper, coat fillets evenly with the corn meal. Fry in hot oil in frying pan with 1 to 1 1/2" oil. Cook until light brown, remove to platter lined with paper towels. Pour off oil, saving about 1/4 cup. Add 3 tablespoons flour, salt and pepper, stirring with wire whisk or large spoon. Cook until thick. Pour into bowl, serve with fillets, and hot bread.