|Fish||1 (For Frying)|
|Milk||1 Cup (16 tbs)|
|Fat||1 Tablespoon (For Frying)|
1. Clean fish, leaving heads and tails on small fish. Cut large fish into 1-inch slices of fillets.
2. Cook plain or dip into milk or egg mixed with tablespoons water; then roll in salted flour, corn meal or fine dry bread crumbs.
3. Place in hot frying pan containing 1/8 inch layer or melted fat; brown on one side, then turn and brown on other side allowing 8 to 12 minutes total cooking time, depending on thickness of slice.