About two pounds of panfish fillets
One cup of cornmeal
One cup of flour
Salt and pepper to taste
Pour about half an inch of oil into your frying pan, turn on heat.
Crack your eggs into a bowl and beat them mercilessly. Put the flour and cornmeal into a large ziplock baggie.
Take your fillets, and dose each side with salt and pepper. Bung fillets into the egg bowl and coat well. From the egg bowl, they go into the ziplock baggie and get shaken until thoroughly coated.
Take your fishy goodness and ease into hot oil. Cook two minutes or so, turning once, until it flakes easily with a fork.
Pile onto a paper towel-lined platter, along with lemon and lime wedges, serve with sweet iced tea and thick french fried taters -- then get out of the way.
You know, as much as I do love a good slab of fried catfish, there's nothing that beats fried bluegill, brim, perch, bream or whatever else you call your panfish.