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Wash cleaned fish, which should be butterflied or filleted. Salt and pepper generously (in the South we use real salt and plenty of it). Roll in corn meal.
Fry in deep (the deeper the better) hot fat (350 degrees) for 3 to 5 minutes, turning if necessary or until fish flakes easily when tested with a fork. Fish will be golden brown. Drain on absorbent paper.
Fish Fry Pointers:
Use a large, deep pan to avoid crowding fish. Turn fish once when crisp and golden. For fillets, brown skin side last. After frying, drain fish immediately on paper towels to remove fat.
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