Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste

Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak (refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat.
6. Remove fish nuggets and carefully place into hot oil.
7. Fry for 3-5 minutes or until golden brown.
8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.

Notes:
Karon Thackston