2 lb. fish (your favorite)
all-purpose flour (for coating fish)
4 to 6 quarts cooking oil (to deep fry or enough to pan fry 3-inches or so)

BATTER:

1 1/2 cup all-purpose flour
3/4 cup corn flour
3 tsp. vegetable oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp seasoned salt (Lawry's)
pepper, to taste
1 to 1 1/2 cups buttermilk

Mix together first 7 ingredients. Add one cup of buttermilk at first then add more until the batter is the consistency of thick pancake batter.

Dry fish on paper towels and lightly coat with flour so batter will stick better.

Dip fish and drip off excess and deep fry at 350°F. Fry only 2 or 3 pieces at a time. turn once and remove when golden brown.

Submitted by: Cheryl Sommer