Instructions: Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.

Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.

Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.

This recipe yields 4 to 6 servings.

Comments: The Aunt Kizzy people point out that if the recipe is too spicy, it can be readjusted: Before frying all of your fish, test-fry a single piece and spice the dry ingredients up or down, according to your taste. Serve with a dipping sauce such as hot mustard, mayonnaise, salad dressing or lemon juice, if desired.

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