Fried fish fillet

lb catfish fillets or nuggets 1 cup flour (all purpose)

cup yellow conrnmeal 1 cup parmesan cheese (finel gratted)

1/2 stick butter 2 eggs 3/4 cup milk 1 tsp parsley (finely gratted)

tsp salt 2 tsp pepper 2 cups of cooking oil (peanut oil preferred)

Cut fish into nuggets slightly larger than your thumb.

Mix cornmeal, parsley and parmesan cheese in a flat bowl.

Mix flour, salt and pepper in a second flat bowl.

Beat eggs and milk together until thoroughly mixed and frothy.

Melt butter over low heat in a small sauce pan.

Heat cooking oil to about 375 degrees in a deep skillet and add liquid butter .

. Roll nuggets in the flour mixture and shake of excess.

Dip the nuggets in the egg/milk mixture and drip or shake off excess.

Roll the nuggets in the corn meal mixtue.

Fry about 2 minutes per side or until golden brown.

Serve with any favored seasoning, such as lemmon juice or tartar sauce.