Wash cleaned fish, which should be butterflied or filleted. Salt and pepper generously. Roll in corn meal.

Fry in deep, hot peanut oil (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.