Scale, clean fish leaving fins on fish. Batter in cornmeal mixture of buttermilk and cornmeal, not too wet or not too dry (a thick mixture). Drop in iron skillet of hot corn cooking oil. Brown good on one side, sift with salt and black pepper and turn. Cook to a golden brown. Fins can be pulled out with inner pieces of bone coming out easily when cooked. If fins are cut off when pressing fish, small bones will be left inside fish making difficult to eat.