2 lb. boneless catfish filets (or your choice of fish)
2 c. yellow cornmeal
Salt & pepper
2 c. Crisco oil

Wash fish well. Filets may be cut into nuggets for crisper pieces. Add salt and pepper to cornmeal and mix thoroughly. In large skillet, heat oil on medium-high. When oil is hot, roll fish in cornmeal, coating well, then place in hot oil. After a couple of minutes, turn fish pieces with tongs and let second side brown. Drain on paper towel. Serve with fried potatoes, lemon and purple onion!