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Buttermilk Fried Fish

Makes 4 servings

meal type: Entrée

technique: Fried, Quick

1 lb. fish fillets (any firm-flesh species will do) One cup buttermilk Salt and pepper 3/4 cup cornmeal 1/4 cup flour Vegetable oil for frying

Cut the fillets into one- inch strips. Mix the buttermilk, salt and pepper in a bowl or pie plate and add the fish. Turn once and refrigerate. In the meantime, mix the cornmeal and flour and spread on a sheet of wax paper. Pour 2 inches of oil into a deep fryer or heavy pan. Heat until a fat thermometer registers 375°F. Roll the strips of fish in the cornmeal mixture, shake to remove the excess and, using tongs, lower a few strips into the hot oil. Fry, turning, until the fish is browned on both sides, about 3 minutes. Drain on paper towels and repeat with remaining strips of fish.