1/4 CUP FLOUR

1/2 CUP CORNMEAL

6 TO 8 ( 4 TO 8 OUNCE) TALAPIA OR FISH OF YOUR CHOICE

IN SHALLOW BOWL, BEAT EGGS UNTIL FOAMY. IN ANOTHER SHALLOW BOWL, COMBINE FLOUR, CORNMEAL, SEASONINGS AND A LITTLE SALT.

DIP FILLETS IN EGGS, THEN COAT WITH CORNMEAL MIXTURE.

HEAT ¼ INCH OIL IN LARGE SKILLET AND FRY FISH OVER MEDIUM-HIGH HEAT FOR ABOUT 4 MINUTES ON EACH SIDE OR UNTIL FISH FLAKES EASILY WITH FORK.

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