1/2 c. cooking oil
1 tsp. salt
1/8 tsp. pepper
3/4 c. cornmeal
3/4 c. flour
2 to 3 lbs. fish

You may use fillets or freshly dressed pan sized fish. Heat cooking oil in heavy skillet over moderately hot stove. Combine the dry ingredients in a paper bag. Drop the wet fish into bag and shake until well coated. Place fish in skillet, browning on one side and then the other. To brown fish without drying, serving pieces are first dipped into a wetting solution, ice cold is good, then into a coating of the cornmeal and flour. The purpose is to make the coating stick to the fish. It is important to keep the coating material dry, as wet crumbs will not brown nicely.