1 lb. fresh or frozen fish fillets, thawed
1 c. self rising buttermilk cornmeal mix
1/2 tsp. dill weed or chili powder (opt.)
1/8 tsp. pepper
1 egg
2 tbsp. water
1 or 2 tbsp. butter
1 1/2 tbsp. vegetable oil

Coat fish in combine dry ingredients; dip in combined eggs and water. Coat again in dry ingredients. Pan fry in butter and oil until fish flakes easily with fork. Drain on paper towels. 3 to 4 servings.