4 fillets fish (about 2 pounds) or 4 whole small fish, coated with flour
1 egg, slightly beaten with small amount of water
Flour and commeal mixture, half and half
Salt
1/4 cup butter or margarine
1/4 cup cooking oil
Coat fish with flour, dip in egg and water, coat with flour and commeal and sprinkle with salt. Combine butter or margarine and oil and heat in heavy skillet. When fat is very hot fry fish until golden brown, turn and brown on second side. Do not overcook. Or deep fat fry. Serves 4. Serve with Celery Sauce for fish.
NOTE: If preferred, bake breaded fish on foil-lined baking sheet in 400° F. oven. Drizzle with small amount of butter or margarine.